Parmesan & Rosemary Shortbread

  • Type : Starter

These savoury shortbread biscuits are packed full of flavour, making them a delicious nibble to serve with festive drinks.

Made using our 5 Star-Shaped Cookie Cutters Set.


  • 125g butter at room temperature
  • 180g plain flour 
  • generous pinch of sea salt flakes 
  • 100g Parmesan finely grated
  • 1 tbsp fresh rosemary chopped
  • egg yolk 

Top tip!

You’ll get the best flavour if you use freshly grated Parmesan. Try using finely chopped thyme instead of rosemary.


  1. Preheat the oven to 180°C/Gas 4. Line two baking sheets with non-stick baking parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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.