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| 125 Gramm | Plain flour; (5oz) |
| 1 Prise | salt |
| 60 Gramm | Semolina; (2 1/2oz) |
| 100 Gramm | Ready grated Parmesan cheese; (4oz) |
| 100 Gramm | Cold unsalted butter; (4oz) |
| 25 Gramm | Sun-dried tomatoes in oil; (1oz) |
| 1 Esslöffel | basil chopped, fresh |
| 2 | Tbsp; (30-60ml) cold water, (2 to 4) |
| 1 | Leaf shaped baking mould |
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Pre heat the oven to 180 °C/350°F/gas mark 4.
Put the flour, salt and semolina in a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the cheese with a knife. Pat the sundried tomatoes dry and chop finely. Add to the butter mixture. Stir in the basil and enough water to make a dough. Knead the dough until smooth and divide into 8 equal portions.
On a floured surface roll out each portion of dough to about the size of the leaf mould and 1 cm thick. Cut out and place on a lightly greased baking sheet. Mark veins on the leaves with a knife.
Bake in the preheated oven for 12 minutes, or until golden brown. Leave to cool on a baking sheet for about 15 minutes. Store between layers of greaseproof paper in an airtight tin and eat soon as possible.
The dough can be frozen.
Per serving: 1 Calories (kcal); trace Total Fat; (15% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 133mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
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