Savory Shortbread with Parmesan and Rosemary
This easy savoury shortbread recipe is perfect as an appetizer with a glass of white wine or to nibble in front of the Christmas tree.
Ingredients
- 1 ¼ cups flour
- 1 cup shredded parmesan
- 2 tbsp of minced rosemary
- ½ tsp of salt
- ¼ tsp ground black pepper
- ½ cup unsalted butter room temperature
- extra herb for topping
Instructions
- Mix flour, parmesan, rosemary, salt and pepper in the bowl of a food processor.1 ¼ cups flour, 1 cup shredded parmesan, 2 tbsp of minced rosemary, ½ tsp of salt, ¼ tsp ground black pepper
- Add the butter in small cubes until you reach a crumbly mixture.½ cup unsalted butter
- Keep on the food processor for another thirty seconds until the mixture comes together. If it doesn't, add a 1/2 tsp of water and process for another thirty seconds.
- Create a flat disk with the dough and wrap it in cling film.
- Make sure the dough is smooth and there's no flour crust on it, in case just knead with your hands.
- Leave it to rest for an hour in the refrigerator.
- Preheat the oven to 180C.
- Roll the dough a 1/8 inch between two sheets of waxed paper.
- Place the herbs on top, and leave space in between them to cut the dough.extra herb for topping
- Put the waxed paper over and roll lightly with your rolling pin.
- Using a 2-inch cookie cutter, cut out your shortbread.
- Place them on a tray with baking paper.
- Roll the dough again and repeat until finished.
- Bake the shortbread for 12-15 minutes, until golden on the edges.
- Leave them on the tray and then cool them down on a rack.
Notes
- They will hold well for a couple of weeks or you can make the dough ahead and freeze it.
- You can also make it quicker and roll the dough in a log, slice and bake.