Savoury Cheese Shortbread Recipe
These savoury cheese shortbread biscuits are crisp, buttery, and full of rich, Parmesan flavour with just a hint of heat from black pepper.
Servings: 24 biscuits
Equipment
Ingredients
- 250 g plain white flour (all purpose flour) sifted
- 125 g salted butter cold and cubed
- 50 g parmesan cheese finely grated
- 1/4 tsp coarse black pepper
Instructions
- Put the flour and cold, cubed butter in a bowl and rub together until you have an even crumb.
- Stir in the cheese and pepper.
- Add 1 tbsp of cold water and cut through with a cutlery knife. Give a little bit of the mixture a squeeze. If it comes together, it’s ready. If it’s dry and sandy, cut in up to another 1 tbsp water.
- Gather up the pieces and knead together only as much as it takes to get a smooth ball of dough.
- Roll the dough into a cylinder with a length of 24cm (9.5 inches) and a diameter of 4cm (1.5 inches). Wrap in greaseproof paper or plastic wrap and place in the fridge to rest and chill for 15 minutes.
- While the dough chills, preheat the oven to 170C (150C fan / 340F).
- Slice the dough into 1cm (½ inch) cookies.
- Place them on a lined baking tray and prick each one a few times with a fork.
- Bake for 20-25 minutes until they've taken on just a golden colour.
- Allow to cool for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition
Calories: 83kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 67mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 0.05g | Vitamin A: 147IU | Calcium: 28mg | Iron: 1mg
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