Name: Parmigiano Reggiano and Rosemary Shortbread
Cook time: 15 min
Yield: 15
Ingredients: For the shortbread dough; 160g plain flour; 90g grated Parmigiano Reggiano; 100g soft, unsalted butter; 2 egg yolks; Black pepper; 1 tbsp chopped fresh rosemary, to serve; 30g grated Parmigiano Reggiano, to serve