If you always find yourself reaching for the biscuit tin, why not try this savoury healthy twist that can be made in under 15 minutes?
Ingredients
125g sweetcorn
50g mature Cheddar, grated
25g butter, melted
100g flour
1 small garlic clove, crushed
1 tsp rosemary or sage chopped
25g Parmesan, finely grated (or vegetarian alternative)
50g mature Cheddar, grated
25g butter, melted
100g flour
1 small garlic clove, crushed
1 tsp rosemary or sage chopped
25g Parmesan, finely grated (or vegetarian alternative)
Method
- Pre heat the oven to 180C Fan.
- Put 100g of sweetcorn into the processor with the Cheddar cheese, butter, garlic and rosemary or sage. Blend until the mixture comes together. Stir in the remaining 25 of sweetcorn.
- Shape into 12 cookies and place on a baking sheet lined with non-stick baking paper. Sprinkle the tops with Parmesan. Bake for 15 minutes until lightly golden.
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