Inspired living

Parmesan and Rosemary Biscuit Recipe

Vegetarian Parmesan and Rosemary Biscuit Recipe

Credit: Danielle Minnebo

This recipe makes a lovely short biscuit with a strong flavour. The secret is to use good-quality Parmesan — the better your Parmesan, the better your biscuit!

Makes: 10-15 biscuits



  • 60g spelt flour
  • 60g brown-rice flour
  • ½ tsp baking powder
  • 60g Parmesan, finely grated
  • 2 sprigs rosemary, chopped
  • 1 clove garlic, crushed
  • 80g butter, cold & cut into cubes
  1. Add spelt flour, brown-rice flour, baking powder, Parmesan, rosemary and garlic to bowl. Mix until well combined.
  2. Chop ghee or butter into small pieces and add to flour mixture. Using fingertips, rub butter into flour mixture. Continue process until you have smooth dough (approx. 5–10 mins).
  3. Shape dough into long cylinder, wrap in baking paper and place in fridge to set for 30 mins.
  4. Preheat oven to 180°C. Line baking tray with baking paper.
  5. Remove dough from fridge and cut roll into thin slices. Place each slice on baking tray. Continue process until you have used all dough.
  6. Bake for 20 mins until golden brown.


Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.