1 ½ cups plain flour
100 g butter, chilled and chopped
1 tbsp fresh thyme leaves, plus extra sprigs for decorating
2 tbsp sesame seeds
2 cups finely grated Parmesan
½ cup sour cream
1 eggwhite, lightly beaten
- Place the flour, butter, thyme leaves, sesame seeds and 1 teaspoon sea salt into the bowl of a food processor and process until mixture resembles coarse breadcrumbs. Add the parmesan and pulse until combined. Add half of the sour cream and pulse to combine then add the remaining sour cream and pulse to combine.
- Transfer dough to a work bench and divide into 2 portions. Roll each portion into a 4cm-wide log. Wrap well with plastic wrap and chill in the fridge for 12 hr or freeze for 2-3 hr.
- Preheat oven to 160°C (140°C fan forced). Line a large baking tray with baking paper. Remove dough from fridge or freezer (if removing from freezer allow to sit for 15 min at room temperature before slicing) and cut into 4-5mm thick slices. Transfer biscuits to tray. Dip extra thyme sprigs in eggwhite and place into the centre of each biscuit. Bake in the oven for 22-25 min or until golden brown. Transfer to a wire rack to cool before serving.