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
- 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!