Parmesan Shortbread Biscuits
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.85 out of 5 stars
(58)
Ingredients
25 servings
- 3.5 oz / 100g salted butter (, chopped (Note 1)
- 3.5 oz / 100g parmesan cheese (, grated (Note 2)
- 3.3 oz / 95g plain flour
- 1 tbsp rosemary leaves (, roughly chopped (or 2 1/2 tsp dried rosemary)
How would you rate this recipe?
Preparation
Step 1
Two Ways To Make The Dough
Step 2
Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
Step 3
Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
Step 4
If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
Step 5
Make the biscuits
Step 6
Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
Step 7
Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
Step 8
Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
Step 9
Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ 1/3" thick rounds.
Step 10
Place the biscuits onto the baking tray at least 2cm / 1" apart.
Step 11
Bake biscuits for 12 minutes or until light golden.
Step 12
Stand on trays for 5 minutes then transfer to a wire rack to cool.
Step 13
Save recipe for the next time?
