Ingredients
- 4 cups Plain Flour
- 1 tbsp Granulated Sugar
- 4 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tbsp Rosemarychopped
- Knorr Vegetable Stock Pot
- 1 cup Butter
- 1 1/2 cups Plain Yogurt
In this year’s Mother’s Day series, I am putting together recipes that are easily taken outdoors now that the weather is just right in Malta. Say it with time this Mother’s Day – organise a picnic brunch! You can have these Savoury Rosemary Biscuits with anything you like, cream cheese and cheddar is my favourite, but you can eat them as is. They last up to 4 days in a tight container.
Steps
1 Done | In a large bowl, whisk together the flour, baking powder, sugar and baking soda. Then, work the butter into the flour mixture until it resembles large coarse breadcrumbs. |
2 Done | In a small bowl, dissolve the Knorr Vegetable Stock Pot into 2 tbsp of boiling water. Add to the flour mixture, together with the chopped rosemary. |
3 Done | Make a well in the flour mixture and add the plain yogurt, slowly bringing the pastry together but the dough has not quite formed yet. Turn the mixture out onto a lightly floured surface and knead lightly until the dough forms into a large ball. |
4 Done | Work the dough lightly with a rolling pin and cut out round or squared shapes at about 2cm thickness. Bake at 180C until golden brown for about 10-15 minutes.
More Recipes: Marmite Cheddar Cheese Swirls |
