This is a good way to make use of the slow-cooked rhubarb from the Spritzer recipe. It balances the saltiness of the biscuits and the creaminess of the cheese with a lovely tart and sweet note.
Olive oil, chestnut and rosemary biscuits
- 150 gm (1 cup) plain flour
- 90 gm chestnut flour (see note)
- 1 tbsp caster sugar
- 60 ml (¼ cup) extra-virgin olive oil, plus extra for brushing
- 90 ml dry white wine
- 1 tsp finely chopped rosemary
- 1For olive oil, chestnut and rosemary biscuits, preheat oven to 180C. Place ingredients (except rosemary) and 1 tsp sea salt flakes in an electric mixer fitted with a dough hook and knead until a smooth dough forms (3-4 minutes). Wrap in plastic wrap and refrigerate to rest (20 minutes). Roll out on a lightly floured surface to 2mm thick, cut into rough 5cm-wide strips and place on oven trays lined with baking paper. Brush with oil, scatter with rosemary and season to taste, then bake, swapping trays halfway through cooking, until golden and crisp (10-20 minutes). Set aside to cool. Makes about 30 biscuits. Biscuits keep for 2 days in an airtight container.
- 2Serve olive oil, chestnut and rosemary biscuits with cheese and rhubarb.
Note Chestnut flour is available from select Italian delicatessens, but be sure to check the packing date because it must be very fresh. This recipe is from the May 2013 issue of Australian Gourmet Traveller.
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