Castleford Heritage Trust

The Recipe Collection

Parmesan Biscuits

Parmesan Biscuits These savoury biscuits are easy to prepare in a food processor.
You can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking, they are perfect for the weekend.

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Parmesan Biscuits
    Parmesan Biscuits
  • 100g Castleford wholewheat flour, plus extra for dusting

  • 100g cold unsalted butter, cut into chunks

  • 50g finely grated parmesan, plus a little extra for topping

  • 50g finely grated mature cheddar

  • 1 egg, beaten

  • 1 heaped tsp mustard powder

  • Pinch of salt

  • Pinch cayenne pepper
Parmesan Biscuits
    Parmesan Biscuits
  • 4oz Castleford wholewheat flour, plus extra for dusting

  • 4oz cold unsalted butter, cut into chunks

  • 2oz finely grated parmesan, plus a little extra for topping

  • 2oz finely grated mature cheddar

  • 1 egg, beaten

  • 1 heaped tsp mustard powder

  • Pinch of salt

  • Pinch cayenne pepper
Parmesan Biscuits
    Parmesan Biscuits
  1. Preheat the oven to 180oC gas 4.

  2. Place the butter and flour into the bowl of a food processor with the salt, cayenne, mustard powder and cheeses.

  3. Process together to begin with, and then finely pulse the mixture in short spurts as you notice the mixture coming together, it will bind without the need for egg or water.

  4. Wrap in cling film and leave to chill in the fridge for at least 30 minutes.

  5. Lightly flour a work surface and gently roll out the pastry to about 5mm/¼” thickness.

  6. Cut out the biscuits to the size and shape you wish - anything between 30mm/1¼” and 50mm/2”.

  7. Lay them out on a greased baking tray about 15mm/¾” apart - it may take two lots of baking to use up the entire mixture.

  8. Carefully brush the surface of each biscuit with the egg and sprinkle over a little finely grated parmesan.
    Bake for 10 minutes, or until they are a golden-brown colour.

  9. Carefully lift the biscuits off the tray using a palette knife and place on a rack to cool.