• Parmesan and poppy seed biscuits (Alan Benson)Source: Alan Benson

These melt in the mouth biscuits are totally addictive... don't think you are going to eat just one! Serve them on a cheese plate or package them up and give as a thoughtful gift.






Skill level

Average: 3.6 (14 votes)


  • 150 g (1 cup) plain flour, plus extra for dusting
  • ½ tsp salt
  • 125 g unsalted butter, at room temperature
  • 35 g (¼ cup) finely grated Parmesan
  • 30 g (⅓ cup) coarsely grated vintage cheddar
  • 2 tbsp poppy seeds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 1 hour

Put the flour, salt, butter, parmesan and cheddar in the bowl of a food processor and use the pulse button to process, scraping down the sides of the bowl when necessary, until the mixture begins to come together and is evenly combined. Transfer the mixture to a lightly floured benchtop and bring the dough together with your hands.

Divide the dough into 2 portions and roll each into a log about 4 cm in diameter. Spread the poppy seeds on a plate and roll the logs in the poppy seeds to coat the outside surface. Wrap in plastic wrap and place in the fridge to chill for 1 hour or until firm enough to slice.

Preheat the oven to 160°C. Line 2 large baking trays with non-stick baking paper.

Slice the logs into 5 mm-thick slices and place on the lined trays, leaving a little space between the biscuits.

Bake in preheated oven for 12-15 minutes or until pale golden and cooked through. Cool the biscuits on the trays.


Baker's tips
• If you don't have a food processor, put all the ingredients, except the poppy seeds, in a bowl and use your fingertips to rub the butter into the flour and combine it with the cheeses until a dough starts to form. Bring the dough together with your hands and continue from step 2.
• These biscuits will keep in an airtight container for up to 1 week.
• The uncooked dough, rolled into logs and wrapped well in plastic wrap, can be kept in the fridge for up to 1 week. It can also be frozen, sealed in freezer bag or airtight container, for up to 1 month. To bake, stand at room temperature for 30 minutes or until soft enough to slice and then bake for 14-17 minutes.


Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via FacebookTwitterInstagram and Pinterest.


Photography by Alan Benson. Styling by Trish Heagerty. Food preparation by Wendy Quisumbing.


This recipe is from our online column, Bakeproof: Cookies in a hurry.