Cheese and rosemary biscuits

These savoury biscuits are deliciously cheesy and are so easy to make. You can make them up to 1 week in advance of your party and store in an airtight container. Alternatively, prepare dough up to 2 days in advance and refrigerate until ready to use.
Makes about 5

INGREDIENTS​:

• Oil or melted butter
• 1 cup plain (all-purpose) flour
• 100g (½ cup) chilled butter, chopped
• 1 tablespoon sour cream
• 60g (1/2 cup) cheddar cheese, grated
• 60g (1/2 cup) shredded parmesan cheese
• ¼ teaspoon salt
• 3 teaspoons chopped fresh rosemary
• 3 teaspoons chopped fresh chives
• ½ teaspoon black pepper

DIRECTIONS:

1. Preheat oven to moderate 180C/356F. Brush two oven trays with melted butter or oil.
2. Sift the flour into a medium mixing bowl. Using fingertips, rub the butter into the flour until the mixture is fin and crumbly.
3. Add sour cream, cheeses, salt, herbs and pepper. Mix well with a knife.
4. Press mixture together until it forms a soft dough. Wrap in plastic wrap and refrigerate for 15 minutes.
5. Roll level teaspoons of mixture into balls. Place onto prepared trays, allowing space for spreading. Flatten balls slightly with a floured fork.
6. Bake for 15-20 minutes or until lightly golden. Transfer to a wire track to cool. 

 
NB:      Omit salt from the recipe and sprinkle crushed sea salt or rock salt on top before cooking.