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Savoury Rosemary & Parmesan Shortbread

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes (plus chilling)
  • Yield: Makes 35 1x
  • Category: Baking
  • Cuisine: British


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


  1. Finely chop the rosemary needles and set aside. Line two baking trays with baking parchment.
  2. Blitz all the ingredients in a food processor until you get a sandy consistency.
  3. Bring the dough together into a ball and wrap in kitchen wrap before chilling for 30 minutes.
  4. 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.
  5. 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!