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  • Writer's pictureAnnemarie Bolduc

Rosemary & Cheese Biscuits

Updated: Dec 16, 2023

A delicious snack made with cheddar and puffed rice, flavoured with rosemary and bush spices.

Cheese biscuits served on a rosemary and cherry tomato wreath • Photography © Bottle and Brush Studio 2018

What do we do in the holiday season? We gather, sing and nibble, and that’s okay; it only happens “une fois par année”*! This crispy cheese biscuit recipe is adapted from a popular recipe my mum sometimes made when I was a child, and my sister and I were crazy about it. I’ve modified some ingredients, adding rosemary. This culinary herb is often used in recipes and to decorate the summer holiday table in Australia, as we are more likely to have them in the yard than conifers associated with Xmas in North American and Europe. I also added some bush spices which are a wonderful Australian native flavouring. Tomato bush, wattleseed and pepperberry have been a revelation to me, especially when combined with cheese. If you can’t find these spices, the rosemary alone will also taste so good and while cooking those biscuits, the perfume from the oven is just unique. If you're located in Canada or the U.S., you can use it with fir or spruce tips, which brings a delightful Xmas tree taste. The biscuit base is made with crispy rice cereal, vintage (strong) cheddar, flour and butter.


*Referring to a part of the lyrics line from a Québec traditional holiday song,“Dans le temps du jour de l’an” of La Bolduc (and no, we are not related), meaning “let’s just enjoy it, it only happens once a year”.


Biscuit platter for a holiday buffet table • © Bottle and Brush Studio 2018


RECIPE


INGREDIENTS (for about 30 biscuits):

1 ½ cups of cheddar cheese

1 cup plain flour

1 cup crispy rice cereal (organic if you can find, or Rice Krispies called Rice Bubbles in Oz)

125g butter

1 egg

1 tbsp fresh rosemary, finely chopped (plus extra sprigs to display on the dish to serve)

Pinch of Australian bush spices like bush tomatoes, roasted wattleseeds or pepper berry (optional)


PREPARATION: Preheat oven to 180C/350F.

Mix flour and butter using two knives to chop it into small pieces.

Add cheese, cereal, spices and rosemary.

Beat the egg and pour over all ingredients, mix it all well.

Line 2 baking trays with parchment paper.

Form little balls of 3 cm diameter and place them on the trays.

Flatten the balls with a fork.

If your oven does not fit both trays on the same shelf, do one at a time.

Cook for about 15 to 20 minutes until the biscuits look golden.

Let cool down before serving.

Can be stored in a cool dark space or fridge in an airtight container for up to 5 days.

Note: placing them on a paper towel will help to remove excess oil.


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