Parmesan Shortbreads
These savory parmesan shortbread cookies are the perfect balance of buttery and cheesy flavors. With just a handful of simple ingredients, these delightful treats come together easily. The dough's golden hue adds a touch of elegance, making them a delightful addition to any gathering or a lovely snack for a quiet moment of indulgence.
— Constant Cookbook
Ingredients
- 150g/5½oz plain flour
- 75g/2¾oz parmesan
- 100g/3½oz unsalted butter
- 1 free-range egg yolk
Instructions
- Mix all the ingredients together â using bowl and spoon, electric mixer or food processor as wished â until a golden dough begins to form a clump.
- Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.
- Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm/1¼in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling film, twisting the cling film at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.
- Preheat the oven to 180C/375F/Gas 4 while the dough rests in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily; aim for about 1cm, think fat pound coins or similar.
- Arrange on a baking sheet lined with baking parchment and put in the oven for 15-20 minutes, when they should be just beginning to turn a pale gold at the edges.
- Remove from the oven, then leave to cool (if you can) before eating.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 35-40
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