Parmesan Shortbread Biscuits

Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.

If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.

Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.

Wrap with cling wrap and refrigerate for 1 hour or until firm.

Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).

Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ 1/3" thick rounds.

Place the biscuits onto the baking tray at least 2cm / 1" apart.

Bake biscuits for 12 minutes or until light golden.

Stand on trays for 5 minutes then transfer to a wire rack to cool.