INGREDIENTS
- 150 g (3/4 cup + 1 tablespoon) cake flour, sifted
- 100 g Clover Mooi River Salted Butter, at room temperature
- 1 large egg yolk
- 2 sprigs (2 tablespoons) fresh rosemary, finely chopped + extra sprigs, to garnish
- salt and black pepper, to taste
- 80 g (1 1/4 wheel or ¾ cups) Clover Feta, Plain, crumbled
- pâté/dip of your choice, to serve (optional)
Method
- Place the flour, butter, egg yolk, rosemary and seasoning in the bowl of a stand mixer fitted with a dough hook attachment and combine until the mixture just comes together as a dough.
- Transfer the dough to a clean work surface and knead in the crumbled feta, for about 1 minute. Be careful not to overwork the dough.
- Gently roll the dough into a log with a diameter of about 4 cm, then wrap it in cling film and refrigerate for at least 1 hour.
- Preheat oven to 180°C and line 2 baking trays with baking paper.
- Remove the dough log from the fridge, discard the cling film and, using a sharp knife, slice the dough into discs of about 1 cm thickness.
- Place the discs about 2 cm apart on the baking sheets, as the biscuits will spread while baking.
- Bake for 10 – 15 minutes until just golden at the edges.
- Remove from the oven and transfer biscuits to a cooling rack. Allow to cool.
- Serve the biscuits as is, garnished with the extra rosemary sprigs, or with a pâté/dip of your choice.
TIPS:
- A cream cheese and sundried tomato dip works really well with these biscuits.
- These biscuits keep well in an airtight container, so can be made a couple of days in advance.
