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Preheat the oven to 180°C. Place the dry ingredients in a small bowl and rub in the butter until it resembles coarse breadcrumbs.
Add the rosemary and mix, then add the eggs and mix until a soft dough forms, taking care not to overwork the dough. Knead gently for 5 minutes to form a ball, then wrap in greaseproof paper and chill for 20–25 minutes.
Roll out the dough to a thickness of 2 mm, then use a cookie cutter to cut out your desired shapes. Chill for an additional 10 minutes before baking.
Remove the dough from the fridge, place on a lined baking tray and bake for 10–12 minutes, or until the edges are lightly browned.
To serve, arrange the biscuits on a platter with the remaining ingredients.