Parmesan, Thyme and Rosemary Shortbread
Servings: 24 biscuits
Ingredients
- 125 g parmesan cheese cut into 2cm cubes
- Few sprigs fresh thyme leaves or to taste
- Sprig fresh rosemary leaves or to taste
- 125 g butter room temperature
- 150 g spelt flour or plain flour
- 1 tsp sea salt flakes
- freshly ground black pepper to taste
- 1 tbls water
Instructions
- Place parmesan cheese and herbs into TM bowl and mill 10 seconds/speed 9
- Add butter, flour, salt and pepper and mix for 6 seconds/speed 6
- Open lid and stir ingredients, add water then knead for 20 seconds
- Place dough onto lightly floured surface (I use my bread mat), press into a ball and roll into a log approximately 25cm long
- Place a long piece of Gladwrap in front of your log and then roll the log onto it
- Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days (the dough may be quite soft at this stage depending on the weather, so you can always take it out of the fridge and "tidy up" the shape before it sets if you wish ... but the "homely look" is very appealing)
- Preheat oven to 180 degrees (fan forced) and line baking tray with baking paper
- Remove dough from fridge and cut log into 1cm rounds with a sharp knife
- Place onto baking tray leaving at least 5cm space between the biscuits, bake 10 minutes, turn tray around and bake a further 8 to 10 minutes or until biscuits are nice and golden
- Allow to cool for 10 minutes before moving to a cooling rack to cool completely
- Store in an airtight container for up to two weeks
Notes
Adapted from a recipe here
These easy to make biscuits were a standout at the Christmas classes … not only because they tasted good, but because they are quick to prepare and quick to bake.
I have provided a picture of the amount of herbs I used, which I think is plenty, but add more if you wish.
Make sure you bake them until a nice, deep, golden colour … in my oven that is exactly 20 minutes, but check them at around 18 minutes and only remove if you feel they are dark enough. If you decide later they need a touch longer, then return to the oven for another couple of minutes and they will be fine.
The dough can be premade and kept for up to 4 days in the fridge, or frozen, taken out of the freezer and put into the fridge the night before you wish to bake, ready to be cut and baked.
The recipe makes just the right amount to enjoy and share with others for drinks and nibbles, without leaving you too much temptation afterwards.