Appetizers/Snacks · Baking

Parmesan Rosemary Shortbread


My first taste of parmesan crackers was many years ago through a holiday cookie basket we received and I loved them instantly. Could have something to do with the fact that I dont have a huge sweet tooth and I love love savory biscuits(cookies) of any kind.

These shortbread need a handful of ingredients. Flour butter, parmesan cheese and cashews is all of you need besides rosemary if you want to use, though it can be skipped altogether.

These are super crumbly, very cheesy and with some crisp wine, an absolute delight on the holiday table. You can use a mix of parmesan or romano if you want, but you do need a combination of sharp tangy cheeses.

Add a savory touch to your cookie boxes with these or use them on your cheeseboards, they are great for snacking as well.

Recipe

Ingredients (Makes 22-24 crackers)

  • 110 gms salted butter, softened but not melting
  • 110 gms flour
  • 100 gms grated parmesan cheese (grated super fine)
  • 25 gms fine powdered cashews (use your spice grinder to grind raw cashews, you can use almonds as well, sieve to make sure powder is fine)
  • 1 tbsp fine chopped rosemary
  • 1 tsp sugar

Method

Place all the ingredients in your food processor fitted with dough(plastic) blade. Please make sure that the butter is soft else the dough will not form. Since we are not using any wet ingredients, butter helps in binding the dough.

Start the processor on low speed. Slowly everything will mix together and in about a minute or so, a soft (but not sticky at all) dough will form around the blade. You can pulse a few times towards the end once it starts clumping around the blade.

Dump the dough on your work surface and gently knead it for half a minute to form into a ball. Dont knead too much. Dont squeeze the dough. Please keep in mind that if you working with dough during summers or in warm regions, you will need to refrigerate it frequently if you feel its getting too soft.

Divide the dough into two and shape each half into a log. Wrap each log in a cling film and refrigerate for atleast 2 hours. The longer you refrigerate, the better the flavors are. These logs can be kept in the fridge for 2 days and frozen for a month.

Line a large cookie sheet with parchment paper. Preheat oven to 350 F. Take the logs out of the fridge and using a sharp knife, slice into 1/3 inch rounds. Place the rounds on a cookie sheet and refrigerate again for 10 mins.

Bake for 11-12 minutes till they are just beginning to brown. Pull the cookie sheet out and let cook for 10 mins on the sheet itself before transferring to a rack. Store in an air tight container for 2-3 weeks.

Enjoy!

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