Process butter, parmesan, rosemary, flour and salt and pepper in a food processor until mixture forms a dough.

Turn dough out onto a lightly floured surface. Knead and press into a 15cm disc. Wrap in greaseproof paper. Refrigerate for 1 hour or until firm.

Preheat oven to 180°C Line 2 baking trays with baking paper.

Roll out dough between 2 sheets of baking paper until 0.5cm thick. Using a 5cm round biscuit cutter, cut rounds from dough. Press unused dough together. Repeat until all dough is used.

Bake biscuits for 6 to 8 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.