Moreish Morsels - Pecorino & Black Pepper Cheese Biscuits
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These Pecorino & Black Pepper Cheese Biscuits are buttery, crumbly, and ridiculously moreish.
Trust me, these are the kind of savoury snack you’ll want on repeat. Made with OMGhee, they’re rich in flavour yet beautifully light, thanks to ghee’s ability to create that melt-in-the-mouth texture butter just can’t match.
Infused with fresh thyme, a generous crack of black pepper, and the salty tang of pecorino and parmesan, they strike the perfect balance between rustic and refined. Serve them warm with wine, alongside a cheese board, or simply as a snack straight from the tin.
Easy to make and full of good-fat flavour, they’re proof that simple ingredients and pure ghee goodness can turn an everyday bake into something extraordinary.
Whether you’re baking for a get-together or gifting from the heart, these savoury biscuits deliver that unmistakable OMGhee twist - golden, aromatic, and impossible to stop eating.
Pecorino & Black Pepper Cheese Biscuits
Rated 5.0 stars by 1 users
Category
Snack
Cuisine
Modern Australia
Author:
OMghee
Servings
12-14
Prep Time
15 minutes
Cook Time
20 minutes
Crisp, buttery, and bursting with flavour, these Pecorino & Black Pepper Cheese Biscuits are made with OMGhee for that perfect golden crunch. With thyme, parmesan, and a hit of cracked pepper, they’re the ultimate savoury bake . Simple to make, fancy to serve, and dangerously moreish.
Ingredients
-
1/2 cup softened OMGhee, room temperature
- 85g finely grated parmesan cheese
- 2 teaspoons finely chopped fresh thyme leaves
- 1/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 180g plain flour
- 1 tablespoon ice-cold water
- Optional tbsp of dried flowers
Directions
Place the softened OMGhee in a large mixing bowl and beat with an electric mixer until smooth and creamy.
- Add the parmesan, thyme, salt, and flour, mixing each in one at a time until everything is well combined and forms a crumbly dough.
- Add 1 tablespoon of ice-cold water and mix until the dough comes together.
- On a clean surface, shape the dough into a log roughly 4–5 cm in diameter.
- Sprinkle the cracked pepper onto the bench(and edible flowers if using) and gently roll the dough log over them so they stick to the outside.
- Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes, or overnight if preparing ahead.
- When ready to bake, preheat the oven to 180°C (fan-forced) and line a baking tray with baking paper.
- Unwrap the chilled dough and slice into rounds approximately 6–12 mm thick. Arrange the slices on the prepared tray, leaving space between each.
- Bake for 18–20 minutes, or until the edges are lightly golden and the bottoms are crisp.
- Allow to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
