Recipes
Parmesan & Rosemary Shortbread
These savoury shortbread biscuits are packed full of flavour, making them a delicious nibble to serve with festive drinks. Made...
Ingredients
- 125g butter, at room temperature
- 180g plain flour
- generous pinch of sea salt flakes
- 100g Parmesan, finely grated
- 1 tbsp fresh rosemary, chopped
- 1 egg yolk
Top tip!
You’ll get the best flavour if you use freshly grated Parmesan. Try using finely chopped thyme instead of rosemary.
Method
- Preheat the oven to 180°C/Gas 4. Line two baking sheets with non-stick baking parchment.
- Put the butter into a large mixing bowl and beat it with a wooden spoon to soften it. Add the flour, salt, Parmesan, rosemary and egg yolk. Work them in with the wooden spoon.
- Gather the dough together with your hands and knead lightly for a few moments until smooth – though take care not to over-handle as you don’t want to warm the dough.
- Roll out the dough on a lightly floured surface to approximately 6-7mm thick. Use star-shaped cutters to stamp out approximately 28 biscuits. Arrange on the baking sheets, prick with a fork, and bake for 12-15 minutes until light golden-brown.
- Cool on the baking sheets, then transfer to an airtight tin to keep for up to one week, or pack into a freezer-safe box and freeze for up to 2 months.