Packed as gifts or on a cheese board, these savoury biscuits are a merry treat

M I X E D O L I V E and thyme biscotti

mixed olive and thyme biscotti

3 cups (450g) plain (all-purpose) flour 2 teaspoons baking powder 1½ cups (205g) pitted mixed olives+, sliced ½ teaspoon sea salt flakes 2 tablespoons thyme leaves, finely chopped 1 cup (80g) finely grated pecorino 2 eggs ½ cup (125ml) milk

Preheat oven to 160°C (325°F). Place the flour, baking powder, olive, salt, thyme and pecorino in a large bowl and mix to combine. Make a well in the centre, add the eggs and milk and mix well to combine.

Press the mixture into a lightly greased 20cm square tin lined with non-stick baking paper. Cook for 30 minutes or until lightly golden. Remove from the tin and set aside to cool slightly. Using a serrated knife, cut the dough into 2mm-thick pieces and place on 3 baking trays lined with non-stick baking paper. Cook for 20 minutes or until crisp and golden. Place on wire racks to cool. Serve. MAKES 40. + We used kalamata and Sicilian green olives.

basil lavosh

1 teaspoon dried yeast ½ cup (125ml) lukewarm water 1 teaspoon caster (superfine) sugar 2 cups (300g) 00 flour, plus extra for dusting 1 teaspoon sea salt flakes, plus extra to sprinkle ¼ cup (60ml) extra virgin olive oil, plus extra for brushing 1 eggwhite 2 cups basil leaves

Place the yeast, water and sugar in a small bowl and mix to combine. Set aside in a warm place for 5–10 minutes or until the surface is foamy.

Place the flour and salt in a large bowl and mix to combine. Make a well in the centre and add the oil and yeast mixture. Mix until a dough forms. Turn out onto a work surface and knead for 5– 6 minutes or until smooth and elastic. Place in a lightly oiled large bowl, cover with plastic wrap and set aside in a warm place for 20 minutes or until risen slightly.

Preheat oven to 180°C (350°F). Divide the dough into 8 pieces and roll each out on a lightly floured surface to 1mm thick. Lightly brush with the eggwhite, top with the basil leaves and press to secure. Brush the lavosh with extra oil and sprinkle with extra salt. Place half the lavosh on 2 large baking trays and cook for 12 minutes or until puffed and golden brown. Transfer to a wire rack to cool and repeat with the remaining lavosh. Serve. MAKES 8.

wholemea l poppy seed lavosh

1 teaspoon dried yeast ²⁄³ cup (160ml) lukewarm water 1 teaspoon caster (superfine) sugar 1½ cups (240g) wholemeal plain flour 2 tablespoons poppy seeds 1 teaspoon sea salt flakes, plus extra to sprinkle ¼ cup (60ml) extra virgin olive oil, plus extra for brushing

Place the yeast, water and sugar in a small bowl and mix to combine. Set aside in a warm place for 5–10 minutes or until the surface is foamy.

Place the flour, poppy seeds and salt in a large bowl and mix to combine. Make a well in the centre, add the oil and yeast mixture and mix until a dough forms. Turn out onto a work surface and knead for 5– 6 minutes or until smooth and elastic. Place in a lightly oiled large bowl, cover with plastic wrap and set aside in a warm place for 20 minutes or until risen slightly.

Preheat oven to 180°C (350°F). Roll the dough out on a lightly floured surface to 1mm thick. Using a 6.5cm and 7.5cm leaf cutter, cut out 40 leaves. Place half the lavosh on 2 large baking trays lined with non-stick baking paper, brush with extra oil and sprinkle with extra salt. Cook for 10 –12 minutes or until puffed and golden brown. Transfer to a wire rack to cool and repeat with the remaining lavosh. Serve. MAKES 40.

W H O L E M E A L poppy seed lavosh

B U R N T B U T T E R , honey and sage crackers

burnt butter, honey and sage crackers

1¼ cups (200g) wholemeal plain flour 1½ cups (135g) rolled oats ½ cup (35g) finely grated parmesan 1 teaspoon sea salt flakes 1 egg 200g unsalted butter, chopped ¼ cup (90g) honey 1 bunch sage 1 eggwhite, extra

Place the flour, oats, parmesan, salt and egg in a food processor and process until the oats are finely chopped.

Place the butter, honey and half the sage in a small frying pan over high heat. Cook for 2–3 minutes or until the butter starts to foam. Remove from the heat and set aside to cool slightly. Remove the sage, add the butter mixture to the food processor and process until the mixture just comes together. Turn the dough out onto a work surface and bring together into a ball. Roll out between 2 sheets of non-stick baking paper to a 4mm-thick, 40cm x 30cm rectangle.

Pick the remaining sage leaves off the stalks. Lightly brush the top of the dough with eggwhite, top with the sage leaves and press gently. Place a sheet of non-stick baking paper over the dough and gently roll over with the rolling pin to secure the leaves. Cut the dough into 6cm squares and prick with a fork. Slide the baking paper onto a baking tray and refrigerate for 30 minutes.

Preheat oven to 160°C (325°F). Cook for 20 minutes or until golden and crisp. Set aside to cool on the tray before breaking into squares. Serve. MAKES 30.

dill, rosemary and yoghurt biscuits

1¾ cups (245g) wholemeal spelt flour ½ cup (140g) natural Greek-style (thick) yoghurt 1 cup (125g) finely grated firm goat’s cheese 1 teaspoon sea salt flakes ½ teaspoon cracked black pepper 50g unsalted butter, softened ¼ cup chopped dill sprigs ¼ cup rosemary leaves, chopped

Place the flour, yoghurt, cheese, salt, pepper and butter in a food processor and process until the mixture comes together. Add the dill and rosemary and pulse until just combined. Turn out onto a work surface and bring together into a ball.

Roll the dough out between 2 sheets of non-stick baking paper to 4mm thick. Refrigerate for 30 minutes.

Preheat oven to 180°C (350°F). Using a 7cm round cutter, cut out 28 rounds from the dough, re-rolling the dough as necessary, and place on 2 large baking trays lined with non-stick baking paper. Cook for 15 minutes or until golden and firm. Serve. MAKES 28.

crunchy a lmond and chive crackers

½ cup (60g) almond meal (ground almonds) 1 cup (150g) plain (all-purpose) flour 1 cup (80g) finely grated manchego cheese ¼ cup chopped chives 1 egg 1 teaspoon sea salt flakes ½ teaspoon cracked black pepper 1½ tablespoons iced water

Place the almond meal, flour, cheese, chives, egg, salt, pepper and water in a food processor and process until the mixture comes together. Turn out onto a work surface, and bring together into a ball. Roll the dough out between 2 sheets of non-stick baking paper to a 3mm thick, 40cm x 25cm rectangle. Cut the dough into 4cm wide diamonds, slide the baking paper onto a baking tray and refrigerate for 30 minutes.

Preheat oven to 180°C (350°F). Cook for 15 minutes or until golden and crisp. Set aside to cool on the tray before breaking into diamonds. Serve. MAKES 30.

D I L L , R O S E M A R Y A N D yoghurt biscuits

basic parmesan biscuits

1 cup (150g) plain (all-purpose) flour 1 cup (70g) finely grated parmesan ½ cup (45g) rolled oats 100g cold unsalted butter, chopped ½ teaspoon sea salt flakes 1 egg yolk 1½ tablespoons iced water

Place the flour, parmesan, oats, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and water and process until the mixture comes together. Turn the dough out onto a work surface and bring together into a ball. Roll the dough out between 2 sheets of non-stick baking paper to 5mm thick. Refrigerate for 30 minutes.

Preheat oven to 180°C (350°F). Using a 6cm round cutter, cut out 20 rounds from the dough, re-rolling the dough as necessary, and place on 2 large baking trays lined with non-stick baking paper. Cook for 12–15 minutes or until golden and crisp. Set aside to cool for 5 minutes before transferring to a wire rack to cool completely. Serve. MAKES 20.

three cheese biscuits

1 x quantity Basic Parmesan Biscuit Dough ¹⁄³ cup (40g) finely grated cheddar ²⁄³ cup (80g) finely grated gruyère 1 tablespoon iced water, extra ½ cup (40g) finely grated parmesan, extra

Follow the basic parmesan biscuit dough recipe (see above), adding the cheddar and half the gruyère with the 1 cup of parmesan and adding the extra iced water. Roll out the dough and refrigerate as directed.

Preheat oven to 180°C (350°F). Using a 5cm round cutter, cut out 30 rounds from the dough, re-rolling the dough as necessary, and place on 3 large baking trays lined with non-stick baking paper. Sprinkle with the remaining gruyère and extra parmesan and cook for 12–15 minutes or until golden and crisp. Set aside to cool for 5 minutes before transferring to a wire rack to cool completely.

Serve. MAKES 30.

C O O K ’ S T I P

You can store any of these savoury biscuits in an airtight container for up to 1 week.

parmesan and pink peppercorn biscuits

2 teaspoons pink peppercorns 1 x quantity Basic Parmesan Biscuit Dough 2 teaspoons cracked black pepper

Place the pink peppercorns in a mortar and grind with a pestle until finely crushed. Follow the basic parmesan biscuit dough recipe (see left). After rolling out the dough, sprinkle over both peppers and gently roll again to press the pepper into the dough. Refrigerate for 30 minutes.

Preheat oven to 180°C (350°F). Using a 6cm round cutter, cut out 20 rounds from the dough, re-rolling the dough as necessary, and place on 2 large baking trays lined with non-stick baking paper. Cook for 12–15 minutes or until golden and crisp. Set aside to cool for 5 minutes before transferring to a wire rack to cool completely. Serve. MAKES 20.

parmesan, fennel and lemon thyme biscuits

1 x quantity Basic Parmesan Biscuit Dough 2 teaspoons fennel seeds 2 tablespoons lemon thyme leaves

Follow the basic parmesan biscuit dough recipe (see left), adding the fennel seeds and thyme with the egg yolk. Roll out the dough and refrigerate as directed.

Preheat oven to 180°C (350°F). Using a 7.5cm round cutter, cut out 16 rounds from the dough, re-rolling the dough as necessary, and place on 2 large baking trays lined with non-stick baking paper. Cook for 12–15 minutes or until golden and crisp. Set aside to cool for 5 minutes before transferring to a wire rack to cool completely. Serve. MAKES 16.

currant, juniper and blue cheese biscuits

1 x quantity Basic Parmesan Biscuit Dough 1 tablespoon juniper berries 50g firm blue cheese, crumbled ¼ cup (40g) dried currants

Follow the basic parmesan biscuit dough recipe (see left), adding the juniper berries with the parmesan. After the mixture comes together in the food processor, add the blue cheese and currants and pulse until just combined. Roll out the dough and refrigerate as directed.

Preheat oven to 180°C (350°F). Using a 8cm round cutter, cut out 16 rounds from the dough, re-rolling the dough as necessary, and place on 2 large baking trays lined with non-stick baking paper. Cook for 12–15 minutes or until golden and crisp. Set aside to cool for 5 minutes before transferring to a wire rack to cool completely. Serve. MAKES 16.

chocolate, raspberr y a nd coconut ta r t

½ cup (60g) almond meal (ground almonds) ½ cup (80g) wholemeal plain flour cup (45g) CSR Unrefined Coconut Sugar 2 tablespoons cacao powder 1 egg yolk 80g unsalted butter, chopped raspberry chia jam 250g raspberries, plus extra to serve ½ cup (70g) CSR Unrefined Coconut Sugar 1 teaspoon vanilla extract 2 tablespoons white chia seeds chocolate coconut cream 400ml can coconut cream, chilled in the refrigerator overnight ½ cup (50g) cacao powder, sifted 1 teaspoon vanilla extract 125g raspberries, to serve

Preheat the oven to 160˚C (325˚F ). Place the almond meal, flour, sugar, cacao and egg in a large bowl and stir to combine. Add the butter and, using your fingers, rub together to form a pastry. Press into a lightly greased 22cm fluted tart tin and place on a oven tray. Gently prick the base with a fork and bake for 25 minutes or until dry. Set aside to cool completely.

To make the raspberry chia jam, place the raspberries, sugar and vanilla in a small saucepan over medium heat. Stir, gently squashing the raspberries. Remove from the heat, add the chia and stir to combine. Set aside for 30 minutes or until the mixture is thick.

Place the coconut cream, cacao and vanilla in the bowl of an electric mixer and whisk for 1-2 minutes or until thick. To assemble, spread the chia jam over the base of the tart shell. Top with the chocolate coconut cream and refrigerate for 20 minutes. Top with raspberries to serve. SERVES 6-8.

know your sugars

CSR Unrefined Coconut Sugar is a perfect alternative to white, raw or palm sugar. In most recipes that call for these sugars, it can be used as a substitute, adding a unique depth of flavour with subtle caramel and butterscotch notes. Coconut sugar is the crystallised nectar of the coconut blossom, made by boiling the flower’s sap until it thickens and solidifies. CSR Unrefined Coconut Sugar is organically grown and harvested using traditional methods. As it’s unrefined, it retains minerals such as potassium, zinc, calcium and iron, all found in the nectar of the coconut blossom.