Parmesan Rosemary Shortbread
What a lovely treat to come home to. These biscuits have been shared with us by Sophia Handschuh from Thermomix Baking Blogger, originally featured in her book Practice Mix Perfect. Parmesan cheese and rosemary make such a delicious flavour combination. Pair these with some cheese and wine for a pre-dinner indulgence. Perfect for freezing, you can prepare the discs and freeze them individually. Thaw as needed.
Recipe Tester Feedback: "Looked good, smelled great, tasted fantastic. This one is going in the Christmas hampers. They didn't last long here!" - Nicki
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 10 minutes + chilling time
Cooking Time 10-12 minutes
Makes 50+ biscuits
Can be frozen
- Parmesan cheese - 80g, in small chunks
- fresh rosemary - 1-2 sprigs, leaves only
- garlic clove - 1, peeled
- plain flour - 225g
- sea salt - 1 tsp
- butter - 150g
- water - 20-30g
- Place the Parmesan cheese (80g), rosemary leaves (from 1-2 sprigs) and garlic clove (1) in the bowl. Blitz Speed 9 / 8 seconds.
- Remove 1 Tbsp and set aside in a small bowl.
- Add the plain flour (225g), salt (1 tsp) and butter (150g) to the bowl. Mix Speed 6 / 20 seconds. While mixing, add some water (20-30g) through the lid until the mixture comes together like a coarse pastry.
- Place the dough on a piece of clingfilm and form into a long log. Refrigerate for 1 hour. At this stage you can also freeze the log and defrost it when you need it.
- About 10 minutes before removing the dough from the refrigerator, preheat the oven to 180C. Line a baking tray with baking paper.
- Cut into 2cm pieces and place on the prepared tray. Sprinkle the individual shortbreads with the reserved cheese mixture.
- Bake for 10-12 minutes until light brown.
- Remove and leave to cool on a wire cooling rack. They will harden as they cool.