- 175 g self-raising flour
- 100 g butter
- 3 T Parmesan, finely grated
- 150 g Gorgonzola
- 1 t salt
- 2 T rosemary,finely chopped
- 45 g black and white sesame seeds
- honey, for drizzling
Preheat the oven to 200°C.
Place all the ingredients except the sesame seeds and honey in a food processor and pulse until a dough forms.
Wrap in clingwrap and chill for 1 hour. Roll out the dough to a thickness of 1 cm between 2 sheets of baking paper. Place on a baking tray lined with baking paper and score the surface diamond shapes.
Brush with honey and sprinkle with sesame seeds. Bake for 12–15 minutes until the biscuits are a light golden brown and fragrant. Cool on a wire rack.