More-ish poppyseed and parmesan biscuits

While there are endless sweet snacks available, savoury treats are definitely a bit harder to come by which is why you just have to give these bite-sized parmesan biscuits a go. They’re ideal for those who lack a sweet tooth but are still after something tasty to enjoy in the afternoon alongside their cup of tea or coffee. The mixture of parmesan and poppyseed makes for a delicious shortbread texture that is just the perfect amount of crumbly. The best part is you can bake these bites in bulk and freeze any you don’t eat to be enjoyed later in the week! They’re the best fillers for lunch boxes for the grandkids or for your biccie jar at home. Enjoy!

Ingredients

• 1 x 125g pkt cream cheese, softened
• 125g butter, softened
• 40g (1/2 cup) finely grated parmesan
• 150g (1 cup) plain flour
• 1 x 20g pkt poppy seeds

Method

1. Preheat oven to 180C. Line 2 baking trays with baking paper. Add cream cheese, butter and parmesan to the bowl of a food processor. Process until smooth and creamy. Transfer to large bowl.
2. Add flour and poppy seeds to bowl. Stir with wooden spoon until just combined.
3. Cut a 30 x 50cm piece of non-stick baking paper. Place biscuit dough along long edge. Roll into 4cm-diameter log. Wrap in baking paper. Place on tray in freezer for 20 minutes or until firm.
4. Use small sharp knife to cut biscuit log crossways into 1cm-thick slices. Place biscuits on prepared trays, allow room for spreading. Bake, swapping trays halfway through cooking, for 20 minutes or until light golden and cooked through. Remove from oven and set aside on trays for 30 minutes to cool completely. Serve.