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GSABO - S2- Ep5 - Recipes

Parmesan, Olive and Falooda Seed Biscuits

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Biscuit Dough:

  • 683g Unsalted Butter
  • 750g All-Purpose Flour
  • 150g Parmesan Cheese
  • 150g Black Olives (Pitted,
  • 75g Falooda Seeds (Basil)
  • 2pinch Salt
  • 1ea. Fresh Rosemary Sprig

Savoury Cream:

  • 200g Plain Cream Cheese
  • 1ea. Fresh Rosemary Sprig
  • 1ea. Garlic Clove
  • 15ml Milk

Preparation method

Biscuit Dough:

  • Preheat oven to 180C
  • Line two baking trays with baking paper
  • Grate parmesan (smallest side)
  • Drain and chop olives into small pieces (keep a few aside)
  • Chop Rosemary fine
  • Cut butter into small cubes (ensure at room temp)
  • Combine flour, parmesan, olives, rosemary in large mixing bowl
  • Add butter to flour mixture
  • Work through with hands until dough until well combined
  • Form ball and wrap with Cling Film
  • Place in fridge for 10-15 minutes
  • Flour surface and roll out dough until about 3mm thick
  • Cut out desired shape (double biscuit)
  • Place on baking tray (leave sufficient space between)
  • Sprinkle with Falooda seeds
  • Freeze for further 15 minutes
  • Bake for 12-15 minutes until golden brown
  • Let cool

Savoury cream:

  • Blitz rosemary, garlic and cream cheese in processor
  • Add a teaspoon of milk at a time until desired consistency
  • Put into piping bag

Assembly:

  • Pipe savoury cream on one half of biscuit and wedge together
  • Finish of with olive slices
  • Serve