By hitting okay and proceeding to my site, you are agreeing to your data being used in this way.
Drinks are always better with nibbles. Over the Bank Holiday weekend as we had such beautiful weather we had two little nibbles-and-rose wine sessions. For one of them I made my Mum’s famous recipe for Classic Cheese Straws. For the other I made some Savoury Rosemary & Parmesan Shortbread, flavoured with the end of a piece of parmesan I found in the fridge and fresh rosemary from the garden.
I started making these last summer, and I’m happy to reprise them again this year!
As far as difficulty is concerned, I’d put them firmly for experienced biscuit makers; the mixture is very short (which means crumbly, so much so than say a traditional quiche shortcrust) so it is very difficult to work with. However, if you want to this Rosemary Parmesan Shortbread a go and you’re not frightened of a very cheesy pastry like this, they’re beautifully light and very addictive.
If you’re looking something else to try first in the cheesy-pastry-things-to-go-with-drinks category, as well as those Classic Cheese Straws I mentioned (which are the perfect training wheels for this recipe, by the way, as it’s a similar mixture but cheddar cheese which has more structure than parmesan, and the addition of an egg yolk makes the mixture much easier to work with!) do check out my 5-ingredient Crystallised Ginger Cheese Straws, which are made with pre-made puff pastry, so are more of an assembly job more than anything else, or my Parmesan & Paprika Cocktail Stars, which are even easier still! You might notice that these last two recipes I’m linking you two are quite festive – don’t let the summer-centric text of this post stop you serving this savoury shortbread as a festive drinks nibble if you’re that way inclined!
Frequently Asked Questions
Can I make these shortbread ahead?
Yes, you can keep them baked in an air tight tin for up to 3 days. The chilled dough can also be kept in the fridge for up to 3 days, or frozen for up to 3 months.
Can I use a different type of cheese?
I’ve had success substituting gruyere cheese for the parmesan.
A delicious, light savoury shortbread flavoured with parmesan and fresh rosemary – perfect for drinks parties and at home happy hours!
2 tbsp fresh rosemary needles
160g (6 oz) plain (all purpose flour)
75g (2.5 oz) parmesan, finely grated
110g (4 oz) unsalted butter
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
Pre-heat the oven to 180 degrees (350F). Finely chop the rosemary needles and set aside. Line two baking trays with baking parchment.
Blitz all the ingredients in a food processor until you get a sandy consistency.
Bring the dough together into a ball and wrap in kitchen wrap before chilling for 30 minutes.
Roll the dough out to roughly 1/2 cm thickness before cutting out circles with a cookie cutter. Bring the scraps together into a ball and roll them out again – trying to work the dough as little as possible to keep the shortbread nice and light – to get as many shortbread as possible.
Bake the shortbread for 8-10 minutes until just golden. Leave them to cool on the tray for 5 minutes before transferring them to a wire rack to cool.
I use one size cookie cutter smaller than standard – if yours is larger, you may get less than 35 biscuits in your batch. Regardless, they happily serve up to 4 people with drinks.
Don’t chill the dough for more than 30 minutes or it will become too hard to roll out!
My newsletter, ingredient, takes a deep dive into a different ingredient - unusual, basic or seasonal - every month delivering stories, histories and most importantly recipes right into your inbox. It's your new favourite food magazine column, but in email form!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*