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.

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