- Step 1
Preheat oven to 200°C. Line 2 large baking trays with non-stick baking paper.
- Step 2
Combine the parmesan and flour in a large bowl.
- Step 3
Place a 5cm-diameter round pastry cutter on a prepared tray. Carefully sprinkle a heaped teaspoonful of cheese mixture into the cutter and smooth the surface to make a small disc. Remove the cutter. Repeat with the remaining mixture, leaving a 3cm gap between discs. Sprinkle discs with pine nuts.
- Step 4
Bake in oven for 5-7 minutes or until light golden. Transfer to a wire rack to cool.
You can make these biscuits up to 3 days ahead. Store in an airtight container out of direct sunlight. Variation: To make Parmesan, chilli & garlic melts, add 1 large fresh red chilli, deseeded, finely chopped, and 1 garlic clove, crushed, to the flour mixture in step 2.