Baking/ Condiment/ Dips/ Drinks/ Food/ Snacks/ vegetarian

Parmesan biscuits

This half term we retreated north to the Highlands in Scotland.  My parents live in a beautiful house over looking the Dornoch firth.  The views from their bedroom are of the sun bouncing off crystal clear waters, bright green fields with lichen covered trees and endless light or of dark, bleak, windswept black waters being blown by blustery, cold gales rampaging down the firth hand in hand with endless rain.  We were lucky this week and the sun shone, we enjoyed the former.

When I stay at my parents house we indulge ourselves with long walks, sleeps, fresh seafood caught that day, clean air, lying in the garden, sheets and blankets rather than duvets, cooked breakfast every morning, log fires, games of backgammon and (my favourite) pre dinner drinks.

The weather has been amazing and we have sat outside and had g&t’s and my dads prized cheese biscuits, his recipe has been perfected over many years and trials and they are never ‘perfect’, although we always say they are and shower him with praise. I’ve been making these for as long as I can remember and I’d say it’s the savoury form of brownie, everyone has a secret recipe better than the next persons. At work we used to roll them in poppy seeds and top with goats cheese, or add beetroot powder to the pastry and make them pink. Here we brushed them with egg, rolled in freshly grated Parmesan and English mustard powder. The most perfect partner to a gin outside (before the midges ate us alive!)

Parmesan biscuits

Print Recipe
Serves: 4 Cooking Time: 45 mins


  • 200g grated Parmesan
  • 150g butter
  • 100g flour
  • Squeeze of lemon juice
  • Salt and pepper
  • 1/2 tsp cayenne pepper



Pulse the lot in a food processor until it forms a dough.


Form into a ball, roll into a sausage/log, wrap in cling film and fridge (or freeze for use another time)


Brush with egg and roll in anything (seeds, spices, cheese, crushed nuts)


Slice thinly into discs and bake at 180oc until golden.


Keep an eye on them as they burn quickly!


These are most easiest to handle and cut when really cold or close to freezing.



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  • Hayley
    June 26, 2017 at 12:24 pm

    This recipe looks so good! ‘The savoury form of brownie’ has to be worth trying.. will defo give this a go thank you for sharing 🙂