My first taste of parmesan crackers was many years ago through a holiday cookie basket we received and I loved them instantly. Could be that I don't 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 and fresh rosemary if you want to use it, however it can be skipped altogether.
These shortbread though more of a parmesan cracker 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 as well , 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.
Parmesan Rosemary Shortbread
Ingredients
- 110 g salted butter softened but not melting
- 110 g all purpose flour
- 100 g parmesan cheese grated super fine
- 25 g cashew powder use your spice grinder to grind raw cashews, you can use almonds as well, sieve to make sure powder is fine
- 1 tablespoon rosemary finely chopped
- 1 teaspoon sugar
Instructions
- 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 ? 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.
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