Savoury Spinach Parmesan Biscuits, these were originally developed with some leftover pie crust mixture from the Spinach Pie Crust recipe. I have altered the recipe to be able to make just the biscuits.
Ingredients
120g of silverbeet or spinach
1 tbs butter
1/4 cup plain flour
1/4 cup wheat germ
3/4 cup parmesan cheese
salt to taste
* Note: you can double or triple the recipe if needed.
Method
Makes about 20 biscuits
Pre heat oven to 190°C / 375°F
Remove the ribs from the silverbeet, if using, and blitz in a food processor till finely chopped. If you are using English spinach just place the leaves in the processor and blitz till finely chopped.
Melt the butter in a large pan/wok and cook the spinach or silverbeet till just limp.
Take off the heat and mix in the flour, wheat germ, parmesan cheese and salt. Stir well till completely combined.
Make teaspoon size balls (about 14g each) and then flatten on to a baking tray.
Cook in the oven for 25 mins or till lightly golden.
- 120g of silverbeet or spinach
- 1 tbs butter
- ¼ cup plain flour
- ¼ cup wheat germ
- ¾ cup parmesan cheese
- salt to taste
- Pre heat oven to 190°C / 375°F
- Remove the ribs from the silverbeet, if using, and blitz in a food processor till finely chopped. If you are using English spinach just place the leaves in the processor and blitz till finely chopped.
- Melt the butter in a large pan/wok and cook the spinach or silverbeet till just limp.
- Take off the heat and mix in the flour, wheat germ, parmesan cheese and salt. Stir well till completely combined.
- Make teaspoon size balls (about 14g each) and then flatten on to a baking tray.
- Cook in the oven for 25 mins or till lightly golden.
Hey!
That’s so unique. SPINACH contains a lot of iron but not always got to eat raw.
Will try your recipe for sure.
Amazing Work!
Thanks
Thanks! I hope you enjoy 🙂
Cheers,
Blondie