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