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.)
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