Parmesan Shortbreads with Rosemary

 

Makes about 24 

Ingredients:

3/4 (95g) cup flour 

1 cup (100g) of grated parmesan cheese 

7 TBS (100g) of cold salted butter cut into cubes*

   * if using unsalted butter, you can add 1/2 tsp of salt

1 TBS fresh rosemary, chopped (optional) 

Pinch of cayenne pepper (optional)

Directions: 

Preheat oven to 350F. 

Place ingredients in a food processor and process until it has no large lumps of butter. 

If you don't have a food processor, mix the flour and cheese together.  Add the butter and use a pastry cutter to make a crumbly mixture. 

Turn out onto a work surface and bring it together in a log shape. It may seem crumby, but it will come together as you squeeze it. Cut the log in half and shape into 2 logs about 3cm/1.2" wide. Wrap in plastic and refrigerate for 1 hour. 

Slice into 7mm/1/3" thick slices. Place on a baking sheet lined with parchment paper. 

Put about 12 on each sheet. Bake at 180C/350F for about 14-15 minutes. Turn pans in the oven half way through baking.  Shortbreads should be lightly golden on the edges. Cool on tray. 

These go well with a nice red wine! 

Note: You can make one log plain, and then add the 1/2 TBS of finely chopped rosemary to the second log while you are shaping it. 

You could add another herb of your choice like thyme or dill or even a bit of garlic powder. 

Notes: 

This recipe is another great one from Recipe Tin Eats.  Follow this link to see a video and more details. 

Parmesan Shortbread Biscuits