Parmesan Shortbreads


100g salted butter

100g freshly grated parmigiana reggiano (no ready prepared supermarket substitutes)

100g plain flour


Add the butter, flour and parmesan in a food processor until a moist crumbly dough (OR Place the flour and butter into a bowl and rub the butter into the flour until crumbly dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture). You can also add rosemary at the same time as the parmesan cheese for a different look/flavour. I'd try them plain first though !

Lightly flour work surface and turn the dough out onto it. Knead dough and shape into two logs with a diameter of around 3 cm and about 15cm long. Wrap each with cling film and refrigerate for 1 hour or until firm.

Preheat oven to Gas 4, 180C, Fan 160C

Line a large baking tray or 2 standard baking trays with baking parchment.
Remove the dough from the fridge and use a sharp knife to cut the log into 7-8 mm thick rounds.
Place the rounds onto the baking tray at least 2cm apart.
Bake biscuits for 12 minutes or until light golden.
Stand on trays for 5 minutes then transfer to a wire rack to cool.

These keep well in an airtight container (if you can resist eating them!!!) If they lose their crispness, simply reheat for a few minutes and leave to re-cool.




Tags: Biscuits Cheese

Added by: RookieBumpkin

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