Ingredients
• 100g salted butter, chopped
• 100g parmesan, finely grated
• 95g plain flour
• Lana’s Garden Rhubarb & Fig Jam, to serve
Method
Mix: Combine butter, flour and parmesan in a bowl or food processor until a crumbly dough forms.
Chill: Shape into a log, wrap and refrigerate for 1 hour until firm.
Bake: Slice into 7mm rounds and bake at 180°C for 12 minutes or until lightly golden.
Serve: Cool, then top with Rhubarb & Fig Jam.
🧀 A savoury, buttery biscuit perfectly balanced with sweet-tart rhubarb — ideal for cheese boards and entertaining.
