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Savoury Biscuits with Avo & Herb Dip
These wonderful little savoury bites are crunchy on the outside with a slightly tender texture on the inside. They are perfect for nibbling or for serving as a party snack when combined with a delicious dip.
- Serves: 6 |
- Prep Time : 30 mins |
- Cook Time : 25 mins
Ingredients
Garlic, Rosemary and Lemon Savoury Biscuits
½ C (125 ml) water
¼ C (60 ml) milk
¼ C (60 ml) Westfalia Garlic-flavoured Avocado Oil + extra for brushing
1 Tbsp (15 ml) rosemary, finely chopped
1 Tbsp (1 5ml) lemon zest
1 tsp (5 ml) garlic, finely chopped
½ tsp (2.5 ml) salt
pinch pepper
cake flour, for kneading
1 tsp (5 ml) sesame seeds
pinch of Maldon salt
Dip
1½ (360 g) avocado flesh
⅓ C (80 ml) red wine vinegar
⅓ C (80 ml) Parmesan cheese, finely grated
1 Tbsp (15 ml) lemon juice
⅔ C (160 ml / 16 g) watercress
salt and pepper
Method
Garlic, Rosemary and Lemon Savoury Biscuits
Preheat the oven to 200 °C.
Place the flour, water, milk, avocado oil, rosemary, lemon zest, garlic, salt and pepper into a food processer and mix until combined. Turn the dough out onto a lightly floured surface, add a sprinkling of cake flour and knead until smooth.
Roll the dough out onto a large sheet of baking paper that fits onto a big baking tray. Roll it out to a thickness of approximately 2 mm. Lift the dough and paper together and place onto the tray. Brush the dough with a light coating of the avocado oil and sprinkle with sesame seeds and Maldon salt.
Use a butter knife to cut the dough into the desired shapes without cutting into the paper (cut into strip and then cut again diagonally to form a diamond shape).
Bake for 20-25 minutes until golden and crisp. Once cooked, remove from the oven and allow the cookies to cool on the tray. Store in an airtight container.
Avo and Herb Dip
Place everything into a food processor and purée until smooth. Season to taste. Serve the biscuits with dip on the side.
TIP: Add finely chopped chilli or a splash of Sriracha sauce to the dip for a spicier version.
