Sundried Tomato and Parmesan ladybird biscuits – Willey’s Weekly Bake 71


I was completely stumped on what to do for this weeks bake. All I knew is that I wanted to try out my lovely rolling pin which prints ladybirds into the dough. So ladybird biscuits were produced! Using a basic cheese biscuit recipe I adapted adding sundried tomatoes and poppy seeds for added crunch created the very morish cheese biscuits. The printed rolling pin perhaps wasn’t best to use on these with the biscuits having cheese in the fat from the dough caused the majority of the ladybirds to disappear whilst baking. It was a bit of an experiment so I will try using it again on some plain shortcrust pastry for a pie top I think will produce the best print. However these biscuits are a big hit and I can see them becoming a staple!




  • 100g of Salted Butter
  • 140g of Plain flour
  • 20g of Poppy Seeds
  • 60g of Sun dried tomatoes
  • 50g of Parmesan
  • Pinch of pepper



  1. Preheat the oven to 200 degrees Celsius.
  2. Weigh out the butter and flour ina bowl and rub together using finger tips until resembles breadcrumbs.
  3. Chop the sun dried tomatoes into small pieces about 5mm and add to the bowl, add the poppy seeds and grate the Parmesan finely into the bowl.
  4. Mix to combine until forms a dough you will most likely need to add a little water to bring the dough together. 6ED07AA9-F1BB-47A0-80B1-AFC5ED781B57
  5. Wrap the dough in cling film or if your being eco friendly like me than a bees wax wrap and chill in the fridge for 20-30mins.
  6. Roll the dough out onto a lightly floured surface until about 5mm thick.
  7. Cut out circles with a 6cm cutter it should make about 24. Place biscuits on trays covered with greeseproof paper or Teflon sheets.
  8. Bake in the oven for 10 minutes until golden brown. Leave to cool or enjoy warm.



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