Parmesan and rosemary biscuits

Preheat the oven to 180 degrees Celsius/gas 4.

Blitz all the ingredients in a food processor, pulsing until the mixture resembles coarse crumbs. Bring the mixture together on a floured work surface, then wrap it in cling film. Chill in the fridge for 15-20 minutes, or until slightly firmed up.

Roll out the dough thinly and cut out biscuits. Prick each biscuit with a skewer then sprinkle lightly with water and with a tiny additional pinch of sea salt.

Bake the biscuits for 10-12 minutes, or until the edges are lightly browned. Cool on a rack.