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Home > Recipes > Parmesan biscuits with a pesto top

Parmesan biscuits with a pesto top
( SERVES 54 )

Annabelle White

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

Parmesan biscuits with a pesto top

No ratings yet

This is a super starter with a glass of wine before lunch. Topped with pesto and an olive, these biscuits look smart but are easy to make!

Ingredients

125 g Butter, chilled and cubed
½ cup Parmesan cheese, grated
½ cup Cheddar cheese, grated
1 cup Plain flour
1 tsp Smoked paprika
1 pinch Salt
½ cup Roasted red pepper pesto
½ cup Black olives, pitted and sliced

Directions

  1. Place the first 6 ingredients in a food processor. Process until the ingredients are just combined.
  2. Remove dough and form a ball. Roll this till you get a thickness of 5mm.
  3. Using a 5cm x 5cm cookie cutter, cut out biscuits. Place on a baking tray lined with baking paper and chill for 1 hour.
  4. Preheat oven to 180°C and bake for 12 to 15 minutes. Cool on a wire rack.
  5. To assemble, place ½ tsp of red pepper pesto on top of a biscuit, then a slice of olive.

Cook's tip: Parmesan biscuits will keep in an airtight container for 10 days. The roasted red pepper pesto can be bought at most supermarkets. Pesto can be substituted for something else – even a little homemade chutney would be delicious.

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http://www.bite.co.nz/recipe/287/Parmesan-biscuits-with-a-pesto-top/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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