When I saw Cindy’s post on these cheese and rosemary bites, I knew that there was a high likelihood I’d be too weak to withstand their just-one-more allure.

Too right: while clearly not a health food given their melting and crumbly butteriness, they are highly addictive little bites indeed. I can only echo Cindy’s warning – these are dangerous to leave lying around in large numbers. Bake at your own peril! (These are pretty straightforward to make, and I have largely used the original recipe incorporating Cindy’s suggestion to double the sour cream to bind the dough.)

Cheese and rosemary bites
Adapted from Morsels and Musings, via where’s the beef?

1 cup plain flour
100g butter, chopped
60g cheddar cheese, grated (about 1/2 cup)
60g parmesan cheese, grated (about 1/2 cup)
3 tsp each fresh rosemary and chives, chopped
1/4 tsp salt
1/2 tsp black pepper
2 tbsp light sour cream

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

Rub the butter into the flour with your fingers. With a knife, stir through the cheeses, herbs, salt and pepper. Add in the sour cream and work the dough with your hands until it comes together. Shape into a ball, wrap in plastic wrap and chill for 10-15 minutes.

Roll teaspoonfuls into balls, placing 5cm apart on the trays. Flatten each ball slightly with a fork. Bake for 12-15 minutes, or until golden.

Yield: about 30 small biscuits

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