These easy to make savoury shortbreads have a hint of parmesan and fresh herbs that makes a great little addition for a cheese platter. I love the way the fresh herbs looks and tastes on top of the cracker and these little savoury treats are a useful thing to know how to bake throughout the year. Not only are they great during garden party season, but similarily all through the festive winter season. Visiting friends over New Years? Why not bake these as a little gift…
- 1 ¼ cups flour
- 1 cup grated parmesan
- 2 tablespoons finely chopped rosemary
- Pinch of salt
- 1 tablespoon black pepper
- ½ cup (1 stick) unsalted butter at room temperature
- Extra herb leaves (thyme, sage, rosemary) for garnishing
Put the flour, cheese, rosemary, salt, and pepper into a food processor. Add in the soft chunks of butter and pulse once in a while so the dough begins to combine and crumble. Do this about 30 times and then remove it from the bowl. If the dough does not seem to stick together, you can add a drop of water.
Form the dough into a disk and place cling film around it. Place into the fridge for an hour.
Once the dough has chiled, take it out of the fridge and roll it out on a flat surface. Place a little flour on top soi t does not stick to your rolling pin. Spread of the leaves of herbs and roll them with the rolling pin so they stick better to the dough. I noticed that thyme sticks very well as it is soft and rosemary was a bit more difficult to get to stay. Press the dough with a cookie cutter and put on a baking tray that is lined with parchment paper. Sprinkle some maldon salt on top.
Bake in the oven (180c) for about 10-15 minutes until the cookies turn a bit golden. Leave to cook on a rack before serving.