• 12servings
  • 20minutes

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Nutrition Info . . .

VitaminsC, D
MineralsNatrium, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 210g plain flour

  2. 80g stone-ground cornmeal

  3. 1/2; tsp fine sea salt

  4. 2 tsp baking powder

  5. 1 tsp bicarbonate of soda

  6. 60g unsalted butter, cut into 1cm cubes

  7. 160g grated Parmesan

  8. 50g finely chopped spring onions

  9. 180ml buttermilk

  10. 115g lemon butter, at room temperature, recipe follows

  11. 3 handfuls rocket

  12. 285g smoked salmon or prosciutto

  13. 115g unsalted butter, at room temperature

  14. 1 lemon, zested

Instructions Jump to Ingredients ↑

  1. Crispy Parmesan biscuits For the Parmesan biscuits:

  2. 1) Place an oven rack in the centre of the oven. Preheat the oven to 200C/Gas 6. Line a baking sheet with parchment paper. Set aside.

  3. In a medium bowl, combine the flour, cornmeal, salt, baking powder, and bicarbonate of soda. Add the butter. Using fingertips, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 mins until golden. Cool the biscuits for 10 mins then transfer to a rack to cool completely.

  4. Slice each biscuit in half and spread the bottom half with 1 tsp of lemon butter. Add some rocket leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.

  5. For the lemon butter:

  6. 1) In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.


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