Savoury Spinach and Parmesan Biscuits

  Savoury Spinach and Parmesan Biscuits

Savoury Spinach Parmesan Biscuits, these were originally developed with some leftover pie crust mixture from the Spinach Pie Crust recipe. I have altered the recipe to be able to make just the biscuits.

Ingredients

120g of silverbeet or spinach

1 tbs butter

1/4 cup plain flour

1/4 cup wheat germ

3/4 cup parmesan cheese

salt to taste

* Note: you can double or triple the recipe if needed.

Method

Makes about 20 biscuits

Pre heat oven to 190°C / 375°F

Remove the ribs from the silverbeet, if using, and blitz in a food processor till finely chopped. If you are using English spinach just place the leaves in the processor and blitz till finely chopped.

Melt the butter in a large pan/wok and cook the spinach or silverbeet till just limp.

Take off the heat and mix in the flour, wheat germ, parmesan cheese and salt. Stir well till completely combined.

Savoury Spinach and Parmesan Biscuits Savoury Spinach and Parmesan Biscuits

Make teaspoon size balls (about 14g each) and then flatten on to a baking tray. Savoury Spinach and Parmesan Biscuits

Cook in the oven for 25 mins or till lightly golden. Savoury Spinach and Parmesan Biscuits

 

Savoury Spinach and Parmesan Biscuits
Author: 
Recipe type: Snack
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Stunning! Theses are a great addition to a cheese board or Charcuterie platter.
Ingredients
  • 120g of silverbeet or spinach
  • 1 tbs butter
  • ¼ cup plain flour
  • ¼ cup wheat germ
  • ¾ cup parmesan cheese
  • salt to taste
Instructions
  1. Pre heat oven to 190°C / 375°F
  2. Remove the ribs from the silverbeet, if using, and blitz in a food processor till finely chopped. If you are using English spinach just place the leaves in the processor and blitz till finely chopped.
  3. Melt the butter in a large pan/wok and cook the spinach or silverbeet till just limp.
  4. Take off the heat and mix in the flour, wheat germ, parmesan cheese and salt. Stir well till completely combined.
  5. Make teaspoon size balls (about 14g each) and then flatten on to a baking tray.
  6. Cook in the oven for 25 mins or till lightly golden.

 

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