Christmas rosemary, chicken bone broth & parmesan biscuits

Rosemary, chicken bone broth & parmesan biscuits cut into star shapes


  • 100g butter
  • 1 cup of flaked parmesan cheese
  • 1 tablespoon fresh rosemary leaves, roughly chopped
  • 3/4 cup plain flour or you could GF flour
  • 1 tablespoon Broth of Life Chicken Bone Broth
  • Himalayan salt to season
  • cracked pepper to season
  • fresh rosemary springs to garnish



  1. Combine all ingredients into a food processor and pulse until you mixture forms a dough.
  2. On a lightly floured surface place your dough and knead into a ball. Place dough into air tight container and refrigerate for an hour or until firm.
  3. Preheat oven to 180°C. Using two baking trays, line these with baking paper.
  4. To make your biscuits place your dough between 2 sheets of baking paper and roll until the dough is around 1/2 cm thick.
  5. Carefully using a star (we used this for Christmas) or any shaped biscuit cutter, cut shapes in dough and use a lightly floured spatula to lift the shapes and place into the baking trays. With you unused dough press this together again and repeat the process. To garnish we placed a little spring of rosemary into the biscuits after they were placed on the trays.
  6. Bake your biscuits for about 8-10 mins or until lightly golden. Let the biscuits sit in the trays for at least 5 minutes and then transfer to a wire rack to cool.
  7. Delicious served slightly warm! These will keep for 3 days in a lined airtight container.



Broth of Life Bone Broth


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