Parmesan & Rosemary Shortbread [Only 0.5g Carbs per Serve!]

These savoury parmesan and rosemary shortbread biscuits are an amazing low carb snack – there’s less than 1g carbs per 3 biscuits! They’re a great addition to a cheese plate on a Friday night with a glass of red wine. And because they’re gluten free as well, it’s a great way to easily cater for your friends who don’t eat gluten! Anna has adjusted this recipe by Nigella Lawson to make it low carb lifestyle friendly!

12 servings

100g Parmesan Cheese – shaved 100g Butter (softened) 50g Cheddar Cheese (we used one with reduced fat) 100g Protein Pancake Mix 1 tbps Rosemary Leaves 1 Whole Egg

Mix all ingredients together until a dough forms – you can use a food processor or an electric mixer for this. On a lightly floured surface, knead the dough until smooth. Roll the dough up into a cylinder shape (like a roll of coins – see the image above) and wrap in cling wrap. Place in the fridge for about 45 minutes. Preheat oven to 180°C and line a couple of baking trays with grease proof paper. After removing the rolls from the fridge, just slice biscuit rounds off the end – ours were about 0.75cm – 1cm. Place biscuits on lined baking trays and bake for 6 - 8 minutes, or until a light golden brown. Stand biscuits on the tray for 5 minutes after being removed from the oven, then transfer to a wire rack.