These crumbly, buttery Parmesan and Herb Shortbread Biscuits are perfect for any cheeseboard or savoury snack. They are super quick and easy to make. Filled with herbs and Parmesan cheese, they definitely fill any savoury craving.
Feel free to use fresh or dried herbs. I also like to decorate these with herb leaves when using them for a cheeseboard. A cute little touch to impress your guests.
Parmesan and Herb Shortbread Biscuits
These crumbly, buttery Parmesan and Herb Shortbread Biscuits are perfect for any cheeseboard or savoury snack. They are super quick and easy to make. Filled with herbs and Parmesan cheese, they definitely fill any savoury craving.
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Ingredients
- ½ Cup Unsalted Butter Softened to room temperature
- 2 Cups Grated Parmesan Cheese
- ¼ tsp Salt
- 1 tsp Dried Italian Herb Mix
- 1¼ Cups All-Purpose/Cake Flour
- 1 Tbsp Cold Water
Instructions
- Place the softened butter in a large mixing bowl or the bowl of your stand mixer. Using a hand mixer or your stand mixer, mix the softened butter until smooth and creamy
- Next, add the parmesan and dried herbs and sift in the flour. Mix with a spatula or wooden spoon until combined
- Add the tablespoon of cold water to help bring the dough together. If it is very dry add a teaspoon more at a time until it comes together
- Flatten the dough into a disc shape between two pieces of plastic or baking paper
- Chill in the fridge for 30 minutes
- While the dough is chilling, preheat the oven to 180°C and line a baking sheet with baking paper or a silicone baking mat
- On a lightly floured surface (or between two sheets of baking paper), roll the dough to approximately 1cm thick. Use a 4cm cookie cutter to cut out the biscuits, re-rolling the dough as needed
- Alternatively chill the dough in a log shape, then once chilled, slice it into evenly sized 1cm thick discs
- Place the biscuits on the prepared baking sheet (they don't spread much, but don't place them too close together)
- Chill again for around 15 minutes
- Bake for 15 – 25 minutes (depending on the size of your biscuits) until lightly golden on the bottom
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire cooling wrack to cool completely
Notes
This dough can be prepared ahead of time and stored covered in the fridge for up to 2 days before baking.
Feel free to add your own choice of herbs, fresh or dried. I often use an Italian blend of dried herbs or fresh finely chopped chives.
You may also use your choice of hard cheese if you do not have or like parmesan.
Do not let the dough get to warm while handling or before baking as the butter will melt making them quite oily and making them spread. Keep chilled as much as possible before baking.
Adjust the baking time according to your biscuit size.
As ovens differ, please check the shortbread after the shortest time in case your oven runs hot. The shortbread should be blonde not golden
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
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