Parmesan Shortbread

Flaky, cheesy, buttery

Photo by Author

Most of my recipes are pretty easy. And versatile. Like this one.

Add in olives, rosemary or thyme, or sun-dried tomatoes. Top the shortbread with some goat cheese whipped up with cream cheese or cream and add a couple of small basil leaves to decorate.

I’ve never tried it, but the dough could be stamped out into larger rounds and used as a base for a salad, topped with shavings of Parmesan.

Or not.

Parmesan Shortbread

Makes 24

Ingredients:

1 cup flour

1/2 cup grated Parmesan

1/2 cup cold, cubed butter

Pinch of cayenne pepper

Salt and pepper

Preparation:

• Preheat the oven to 275F or 190C.
• Place all ingredients into a food processor and mix until combined. This can also be done by hand.
• Chill for 30 minutes.
• Roll out thinly on a floured surface or on parchment paper. Using a 1 1/2 cutter or drinking glass, stamp out into rounds.
• Bake for 8 minutes or until golden.

If you’re feeling lazy, form the dough into a log, chill it, and slice it into rounds. Or freeze the log, thaw, and slice. The shortbread can be frozen, thawed, and reheated.