Grana Padano-and-rosemary biscuits
6-8
Easy
15 minutes, plus 25 minutes’ chilling time
15 minutesDon’t be intimidated by the idea of biscuits. Once you’ve nailed this recipe, you’ll want to make these again and again! Grana Padano adds a delicious, savoury depth that is enhanced by the addition of rosemary and paprika. It’s the perfect way to elevate your springtime cheeseboard.
Ingredients
Method
- 150 g all-purpose flour, sifted
- 1 t paprika
- sea salt and freshly ground black pepper, to taste
- 200 g salted butter, cubed
- 2 T rosemary
- 2 extra-large free-range eggs
- 5 T Grana Padano, grated For serving:
- 200 g grapes
- 3 T maple syrup
- 6 T Chaloner olive-and-chilli marmalade
- 200 g mixed olives
- Grana Padano shavings
- 5 g wild rocket
Method
Ingredients
1. Preheat the oven to 180°C. Place the dry ingredients in a small bowl and rub in the butter until it resembles coarse breadcrumbs.
2. Add the rosemary and mix, then add the eggs and mix until a soft dough forms, taking care not to overwork the dough. Knead gently for 5 minutes to form a ball, then wrap in greaseproof paper and chill for 20–25 minutes.
3. Roll out the dough to a thickness of 2 mm, then use a cookie cutter to cut out your desired shapes. Chill for an additional 10 minutes before baking.
4. Remove the dough from the fridge, place on a lined baking tray and bake for 10-12 minutes, or until edges are lightly browned.
5. To serve, arrange the biscuits on a platter with the remaining ingredients.
Photography and videography: Saadiqah Assure
Recipes: Marcelle van Rooyen
Food assistant: Bianca Jones
With its crystalline, crumbly texture and mild, delicate flavour, it’s no mystery why Grana Padano is so popular. Its consistently excellent quality is due to each wheel being examined at nine months by an impartial technician from the official Consortium of Grana Padano. Only after this does a wheel of Grana Padano receive its iconic firebrand – your guarantee of authenticity and exceptional flavour.
Please recheck your ingredient quantities!!