Biscuits and cheese form a large part of my family’s take on Christmas snacks. These biscuits are very easy to make and can be made into any shape you want. They can be kept for two weeks in an airtight biscuit tin. I used Rosemary in these; you can also use fresh thyme, or lavender, finely grated parmesan or mature cheddar cheese, or spices such as chilli, paprika, nutmeg etc. Makes 25 - 30 biscuits 200g cake flour a large pinch of baking powder 2 teaspoons fresh or 1 tsp dried rosemary, finely chopped. 50g butter, cubed 8T cold water 1/2 teaspoon salt flakes
Preheat oven to 180°C. Place the flour, salt and baking powder in a bowl.
Cut the butter into small pieces, and rub it into the flour. Add the finely chopped or crumbled rosemary. Add the water, and mix to form a dough.
Roll the dough out very thinly - about 3-5mm, and cut into squares, or use a cutter for shapes.
Place the biscuits onto a tray, and bake until lightly browned - from 5 - 10 minutes depending on size. The biscuits will harden when they cool. Top with your choice of toppings and serve immediately.
Suggested toppings: Smoked snoek paté and rocket Pepper ham and Ina Paarman’s peach & apricot chutney.
Rosemary WATER BISCUITS