Description
These Parmesan Shortbread Biscuits are savory, buttery, and crisp, perfect as a sophisticated snack or an elegant accompaniment to soups and salads. Infused with the sharp flavor of Parmesan cheese and fragrant rosemary, these biscuits offer a delightful crunch and a rich, cheesy aroma that elevates any casual gathering or tea time.
Ingredients
Scale
Ingredients
- 3.5 oz / 100g salted butter, chopped
- 3.5 oz / 100g Parmesan cheese, grated
- 3.3 oz / 95g plain flour
- 1 tbsp rosemary leaves, roughly chopped (or 2 1/2 tsp dried rosemary)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C). This sets the perfect temperature to bake the shortbread biscuits to a golden crisp.
- Combine Ingredients: In a mixing bowl, rub together the chopped salted butter and grated Parmesan cheese until well combined. Then, sift in the plain flour and add the roughly chopped rosemary leaves. Mix all ingredients together until they form a firm, cohesive dough.
- Shape the Dough: Roll the dough out between two sheets of parchment paper or cling film to about 1/4 inch (6mm) thickness. Trim the edges and cut the dough into small rectangular or square biscuits to yield approximately 25 to 30 pieces.
- Bake the Biscuits: Place the cut dough pieces on a baking tray lined with parchment paper. Bake in the preheated oven for around 15 minutes, or until the biscuits turn a light golden color along the edges.
- Cool and Serve: Allow the biscuits to cool on the tray for a few minutes before transferring to a wire rack to cool completely. Serve these delicious Parmesan shortbread biscuits as a savory snack or alongside your favorite soups and salads.
Notes
- Use good quality Parmesan cheese for the best flavor.
- Salted butter is recommended, but adjust salt to taste if using unsalted butter.
- Rosemary can be substituted with thyme or sage for a different herb flavor.
- Store baked biscuits in an airtight container to maintain crispness.
