Savoury fragrant and crispy spelt biscuits with Parmigiano cheese and Rosemary, perfect as a snack.
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 Parmigiano cheese, 60 g
- Baking powder, half a teaspoon
- 1 rosemary sprig, finely chopped or a teaspoon of dried one
- Lukewarm water, 150 ml
- A pinch of salt
Preheat the oven to 180 C / 350 F / Gas Mark 4.
Mix the flour with the yeast and grated Parmesan in a bowl, add the chopped rosemary, 30 ml EVOO, stir a little with a wooden spoon, then pour in the lukewarm water a little at a time and stir again. Add a pinch of salt and now start kneading with your hands until a homogeneous dough forms, cover with cling film and refrigerate for 40 minutes.
Remove the dough from the fridge, roll it out with a rolling pin on a lightly floured work surface, cut out the desired shapes half a centimetre thick.
Sprinkle with a pinch of grated Parmigiano and bake to 180 C for about 12-13 mins or until golden brown.
Let them cool to room temperature before eating.
Store in an airtight container up to a 3-4 days.