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Herb Biscuits

Craving something savoury? These will satisfy you - no doubt!

21 Mar 2023




24 servings

Prep time:

20 minutes

Waiting time:

Baking time:

1 hour

25 minutes

Total time:

1 hour, 45 minutes

Sometimes I forget baking is not all about sugar, caramels and sweet creams. Sometimes you just need some salt in your life. And cheese. And herbs.

These fresh biscuits are loaded with parmesan cheese, butter, poppy seeds and sesame seeds and are crowned with some of my favourite Mediterranean herbs! Crunchy, cheesy, herby - all the adjectives a good biscuit needs to have! 

The smell you're thinking of right now? That is exactly what they smell like - no doubt.

They'll go great with any spread and topping you might throw at it and would be lovely with a good big cup of soup. That, or you could just have them on their own. Just know that you will not be able to stop until you've finished the entire batch.

If you serve them to any guest, they will guaranteed be quick to exclaim "ooooo..." just before letting you know they love the beautiful herbs on top.


  • 250 g flour typo 00

  • 100 g grated Parmigiano Reggiano

  • 25 g cornstarch

  • 150 g cold butter

  • 1/2 tsp salt

  • 1 heaped tablespoon of poppy seeds, sesame seeds, etc.

  • 2 eggs

  • Fresh herbs for decoration (e.g. oregano, parsley, sage, lavender, tarragon, rosemary, thyme, chives, etc.)

  • Flaky (Maldon) salt


  1. Mix the flour, cheese, corn starch, butter and salt in a chopping machine until a sandy dough forms. Add the eggs and poppy seeds and form a nice dough ball. Wrap in plastic wrap and let rest in the fridge for an hour.

  2. Preheat oven to 180°C and cover a baking sheet in parchment paper. Wash your herbs and cut them to desired size.

  3. Roll the dough out to 3 mm on a floured surface, cut out shapes and transfer to a baking sheet. Dip the herbs in water and press them onto the dough until they stick. Sprinkle some Maldon salt on top.

  4. Spread a little flour on a pastry board and roll out the dough half a centimeter thick.

  5. Cut out the biscuits, place them on a baking sheet. Dip the herbs in water, shaking off the excess. Place the herbs on the biscuits, pressing gently until they stick. Bake for 25 minutes and, after 5 minutes, let cool down completely on a cooling rack.


I used a ravioli cutter, but any shape would work!


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