Parmesan and Rosemary Spelt biscuits, any occasion is perfect to nibble them. They can even be an original gift.
This combo works perfectly and we thought to add a bit of minced cooked ham as well.
Recently spelt flour is back in the spotlight after a long time as it was been interely replaced by wheat.
It is considered one of the ancient grains.
Althought spelt flour is not completely gluten-free, it is considered as a low gluten product, becoming a good choice for those who intend to reduce gluten quantities in their diet.
In Italy it is grown mainly in Garfagnana, a mountainous area of upper Tuscany where this product has been recognized as a PGI, a Protected Geographical Indication.
About 20 biscuits, Preparation time 15 mins+40 mins in the fridge, Cooking time 12-13 mins
- Spelt flour, 200g
- Evoo – Extra Virgin Olive Oil, 30ml
- Grated Parmesan cheese, 60 g
- Dry yeast, 3 g
- 1 rosemary sprig, leaves finely chopped
- Lukewarm water, 150 ml
- A pinch of salt
- 2 slices of cooked ham – optional
Preheat the oven to 180 C
Chop the fresh rosemary with a knife. You can also use the dry one, but we prefer the fresh one.
Mince two slices of cooked ham if you want and add to the mixture.
In a bowl mix the flour with the baking powder and grated Parmesan cheese, add chopped rosemary and ham and stir again, mix everything with Evoo and pour lukewarm water little by little, start to mix, then add a pinch of salt and now start to knead properly thoroughly until a smooth dough is formed. Put the dough covered by a transparent film in the fridge for 40 mins.
Take off the dough from the fridge, roll it out with a floured rolling pin on a lightly floured work surface too, cut out desired shapes half a centimetre thick and lift them using a palette knife onto a lined-baking sheet tray.
Sprinkle with a pinch of grated Parmesan and bake to 180 C for about 13 mins.
Let them cool to room temperature before eating.
Store in an airtight container for up to a 3-4 days.
Tip: you can also sprinkle them with sesame or poppy seeds, and if you are not a fan of grated Parmesan cheese, there is always Pecorino!