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1. Cheese and rosemary biscuits

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HERE'S HOW WE MAKE IT

These biscuits are almost shortbready in texture because of the high ratio of butter to flour. We pulse-chop the butter and flour together - like making pastry - and add egg yolks, two sorts of cheese (tasty and Parmesan) and chopped rosemary. We roll the biscuit mix into a skinny log, ready for you to slice off rounds to bake.

INGREDIENTS

Plain flour, salted butter, tasty cheese, Parmesan, free-range egg yolks, rosemary.

ALLERGENS

CONTAINS:
Gluten, Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Shellfish, Fish, Sesame, Soy, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 LARGE (1 LOG)
ENERGY7539kj
PROTEIN57g
FAT TOTAL121.9g
- SATURATED77.4g
CARBS117.4g
- SUGARS0.5g
SODIUM1871.5mg

SIZES

Large:
Makes approx 20 biscuits

GOES WITH

A glass of Champagne!

PREP, COOK AND SERVE


Fresh product, suitable for freezing. Defrost fully before cooking. Once defrosted, cook and consume within 48 hours.

Slice into 0.5 cm-thick slices and place on a baking paper-lined tray in a preheated 200C oven for 10 minutes or until golden. Cool on the tray and serve still warm or at room temperature. 

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