- 1/4 cup sugar
- 3 cups all-purpose unbleached flour
- 1-1/2 cups semolina flour
- 1 tablespoon plus1 teaspoon baking powder
- 1-2 tablespoons coarse ground black pepper (or to taste)
- 1 cup dry Burgundy table wine
- 1 cup vegetable oil
- 4 tablespoons grated Parmesan cheese
- 2-3 tablespoons finely chopped fresh rosemary or lavender
- 1 egg beaten with 1 tablespoon water for glazing
- Preheat oven to 350 degrees.
- Add sugar, flour, baking powder, and pepper to food processor bowl. Pour liquids in the feeding tube while processing. Dough will form one big ball. (Or you may put all the dry ingredients in a large bowl and work in the wet ingredients by hand.)
- Remove dough and divide into 3 equal portions.
- Knead cheese into one portion, rosemary into the second portion, leaving third portion as-is.
- Roll each portion of dough 1/4 inch thick, and cut shapes with a cookie or biscuit cutter. * Brush the tops of biscuits with egg mixture. Bake biscuits on cookie sheet about 20 minutes or until slightly golden. Remove biscuits. When completely cooled, biscuits should be crispy.
- Makes about 80 biscuits
- *Traditionally these biscuits are cut into teaspoon-sized balls and rolled pencil thin, then the ends are joined to form a circle. They are baked twice to make them crispy