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Rosemary and Parmesan biscuits

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These savoury biscuits are our new favourite. With rosemary and parmesan we know you'll love them too.

  • Makes1, 1 batch makes 50
  • Cook time15 minutes
  • Prep time10 minutes, (+ cooling & 30 mins chilling time)


  • 1¼ cups (100g) finely grated parmesan
  • 100g butter, chopped
  • ¾ cup (110g) plain flour
  • 1 tbs polenta
  • 1 tbs coarsely chopped rosemary
  • ½ tsp smoked paprika
  • 1 Coles Brand Australian Free Range Egg yolk
  • Sesame seeds, to decorate
  • Poppy seeds, to decorate
  • Caraway seeds, to decorate

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line 2 baking trays with baking paper.
  2. Step 2

    Process the parmesan, butter, flour, polenta, rosemary and paprika in a food processor until combined. Add the egg yolk and process until the dough just comes together. Transfer to a lightly floured surface. Gently knead until smooth. Shape into a 40cm-long, 4cm-diameter log. Wrap in baking paper. Place in the fridge for 30 mins to chill.
  3. Step 3

    Use a small sharp knife to cut the log into 5mm-thick discs. Place on the lined trays. Decorate biscuits with sesame seeds, poppy seeds and caraway seeds, alternating between seeds and biscuits. Bake, swapping trays halfway through cooking, for 12-15 mins or until lightly golden. Set aside on trays to cool.