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Friday Food: Parmesan Shortbread

It's about forty days till Christmas and I have been making baking plans in my mind. Somewhere in a magazine, I can't find where, I saw some lovely cheesy biscuits cut into star shapes. I might just add some savoury biscuits to my gifts this year.

Well, I needed to have a trial run and a taste test. This is batch #1, Nigellla's Parmesan Shortbread. Four ingredients, a quick mix, 45 minutes in the fridge, 15 in the oven and they are done.

You can mix the dough in a processor, but it took all of 2 minutes to do it by hand. Half the batch made 12 biscuits, so you can bank on 24 altogether. I think I will freeze the sliced raw dough and then I just have to cook whatever I need on the day.

I prefer to grate the Parmesan myself, with my nifty micro-plane grater.

For once, I can taste the things I've cooked. These are short, but not too crumbly and nicely cheesy. They are a good base for adding a little mustard, chilli or any herbs you fancy. Oh, maybe some chopped nuts would be nice too. I fancy these would the perfect accompaniment for a Christmas glass of bubbly!!

 

Parmesan Shortbread    makes 24-ish

  • 150g plain flour
  • 100g soft unsalted butter cut into cubes
  • 75g Parmesan, grated
  • 1 egg yolk

 

Put all the ingredients into a bowl and rub the butter in.

Prepare the dough

A dough will form, knead very lightly and then divide into two equal portions.

D'oh

I prefer foil lined with baking paper, but clingwrap is what Nigella uses here. Using half the dough, roll into a cylinder with a diameter of about 3cm, and it will be about 12cm long. Flatten the ends a little. Roll up and seal tightly, twisting the ends to make a cracker shape. Do the same for the other half.

Roll into a cylinder

Refrigerate for 45 minutes. Preheat the oven to 180*C and line a tray.

Unroll the dough and cut 1cm slices. Lay the slices on the tray and bake for 15-20 minutes, turning the tray halfway through.

Ready to bake

You want a pale golden colour around the edges. Cool on a rack and store in an airtight container.

Bake and cool

You can freeze any leftover dough and thaw gently in the fridge before using.

Parmesan shortbread

Comments

Andrea Hay

They sound yummy! I love cheese scones and I reckon I just might love cheesy shortbread as well!

Linda

Oh how very easy! They look delicious. Will have to try them in the New Year with bubbly. Thank you for sharing.

Catherine Roberts

I need to make a fruit cake for old sake memories but only two of us will eat it and dried fruit doesn't agree with me any more. Im hoping to make a few little gift this week,patchwork related

RoseRed

Mmmmm, what a good idea. I am planning a big platter of home baked goodies for Connor's daycare. Might add some of these as well!

Onyi

I have to take "something savoury" to an early Christmas gathering next Saturday and I couldn't work out what to take. I think I'm going to make these, thank you!

Judy Edmonds

Must give these a go, I LOVE cheesy things!!

mrspao

Oooh yummy yummy!!

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