Parmesan Shortbread Biscuits
These buttery biscuits have the texture of shortbread with the kick of parmesan cheese flavour. The biscuits are buttery and have a "soft crumble" when you bite into them. IMPORTANT: Please ensure you measure the ingredients by weight. Cup sizes measure between countries and so for accuracy reasons,
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 3.5 oz / 100g salted butter (, chopped (Note 1))
- 3.5 oz / 100g parmesan cheese (, grated (Note 2))
- 3.3 oz / 95g plain flour
- 1 tbsp rosemary leaves (, roughly chopped (or 2 1/2 tsp dried rosemary))
Steps
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Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
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Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
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If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
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Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
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Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
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Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
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Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ 1/3" thick rounds.
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Place the biscuits onto the baking tray at least 2cm / 1" apart.
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Bake biscuits for 12 minutes or until light golden.
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Stand on trays for 5 minutes then transfer to a wire rack to cool.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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