Herbed parmesan biscuits

Herbed parmesan biscuits

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  • 10
  • Easy
  • 10 minutes
  • 15 minutes

“We enjoy these cheesy bursts of flavour as a snack with a glass of wine. They make a great addition to a cheese platter and are perfect for the kids’ lunchboxes, too.” – Denise Levy


  • 80 g Parmesan, grated
  • 60 g strong Cheddar, grated
  • 80 g matzo meal
  • 112 g almond flour
  • 1 free-range egg yolk
  • 1 t smoked paprika, plus extra for dusting
  • ¼  t chilli flakes, (optional)
  • 1 t oregano
  • ½ t black pepper
  • ½ t Maldon salt
  • 1 t thyme leaves,freshly picked

Cooking Instructions

1. Preheat the oven to 180°C. Blend the cheese, matzo meal, almond flour, egg yolk, herbs and spices in a food processor until the consistency of a crumble.

2. Place the dough on a board and bring it together into a large ball. Press out on a floured surface, then cut into squares and place on a silicone mat or a tray lined with baking paper.

3. Bake for 15 minutes, or until golden. Remove from the oven and allow to stand for 5 minutes, then place on a wire rack to cool. 4 To serve, sprinkle with paprika and a grind of black pepper and garnish with thyme.

Find more biscuit recipes here. 

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Denise Levy Recipe by: Denise Levy
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Denise Levy is a chef at Ginger & Lime Cape Town and @thekitchencollective_ct.

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