parmesan basil thins

Parmesan and Basil Thins

parmesan basil thins

I have to say, I am loving the Great British Bake Off this year.   I watched the biscuit episode wanting to make everything.  So many savoury flavours in the first round, florentines in the second round and then 3d biscuit creations in the third round.  Well, I’ve started with these savoury biscuits and I stress the word, ‘started’.  I’ve got a 3d idea in my head and I would love to have a go.   It may not stand up.   It may look a mess when it’s finished but I’m itching to get creative and make more than just a biscuit next time.

But wait, this post is about parmesan and basil thins.  I must stop myself talking about my next idea and bring myself back to this one.   Yes, this one.   Firstly the biscuits have a lovely break.   Is that the correct terminology?   Or was it crack?  Or snap? Basically, they are crispy. They also score in the all important taste test.  They are scrumptious – strong and cheesey, which is what I want from a cheesy biscuit.   The parmesan is quite strong and the basil is subtle, but you can still taste it.  They are also small or at least mine are, which is good because you can eat one and then just eat another, and another, and another.  You won’t feel like you are overeating.

Go on.   Help yourself!

The recipe is adapted from Step-by-Step Baking by Caroline Bretherton

Ingredients – Makes approximately 25 small biscuits

85g plain flour

60g butter at room-temperature

60g parmesan

1 tbsp chopped fresh basil

Freshly ground black pepper

How to Make Parmesan and Basil Thins

1. Put the flour and butter in a food processor and pulse until it forms a breadcrumb consistency.

2. Add the rest of the ingredients and pulse again until they are all combined.

3. Knead the mixture briefly to make it into a smooth dough.

4. Put a little extra flour on the work surface and roll out to a thickness of about 2mm.  Cut out the biscuits using a cutter and place them directly on a baking sheet.   I needed 3 baking sheets for this amount of dough.

5. Bake the thins in the oven at 180C for 5 minutes.   They may have puffed up in the middle.  Turn them over and press them down onto the baking sheets as you turn them to make them flat again.  Cook for an extra 5 minutes on the other side.

6. Take them out and cool them on wire racks.

I am linking these to the Great Bloggers Bake Off 2014, hosted by Mummy Mishaps and Recipe of the Week at A Mummy Too. I am also linking them to Alphabakes hosted by Caroline Makes and on alternate months by The More Than Occasional Baker. The letter this month is P.

GBBO-badge-1recipe-of-the-weekAlphaBakes Logo

34 thoughts on “Parmesan and Basil Thins

  1. jennypaulin says:

    oooh these sound nice, i have never made savoury biscuits but i like your flavour combination,.
    thank you for linking up x

    • Corina says:

      The great thing about savoury biscuits is that even if they are packed with butter, they feel healthier than sweet biscuits because they don’t have sugar in! I love savoury biscuits and although this is only the second time (I think) that I’ve made savoury biscuits, I really want to experiment with more flavours now.

    • Corina says:

      You should have a go. They are really easy to make and great for making with kids. As well as the nice round ones I made, my daughter made some in a much more freeform style!

  2. MyKabulKitchen says:

    I have never thought to make crisps or crackers at home, these look easy enough and I like that the ingredient list is so simple…often I am alarmed by the ingredient lists in store bought crackers…thanks for sharing :-)

  3. Emily @amummytoo says:

    They look lovely! Impressed you got a good snap 😀 Thanks so much for linking up with #recipeoftheweek. Sorry I was particularly slow getting over for this one. I’ve pinned it to my food board and a tweet will go out shortly :)

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