Parmesan shortbread recipe
Makes 40-50 biscuits
- 125g salted butter
- 250g plain flour
- 80g freshly grated parmesan
- 1 egg
Place all ingredients in a food processor and whiz until mixed and the dough forms a ball. If the ingredients are too dry add cold water, a teaspoonful at a time, until the dough catches.
Remove from the processor and knead together briefly until the dough is smooth.
Form the dough into a sausage about 3cm diameter, wrap in plastic film and refrigerate for at least an hour.
Preheat oven to 180°C.
Line two baking trays with baking paper.
Cut the sausage into thin rounds about 3mm thick and place on a baking sheet.
Cook for 10-12 minutes until golden.
Cool on wire racks.
A great savoury afternoon snack with some cheese and fruit.
- Homemade savoury biscuits – a great change from the regulation shop-bought varieties.
- Try with a fruit cheese or flavoured cream cheese spreads (eg chive and onion, strawberry).
- I made these gluten-free using 125g rice flour and 125g tapioca flour.
Recipe created by Melissa Hughes for Kidspot.