Parmigiano Reggiano and Rosemary Shortbread
Throwing a cocktail party? Try these cheesy biscuits - they're delicious with wine.
- Cooking Time15 mins
- Serves15
- DifficultyEasy
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
1. Mix together all of the shortbread ingredients to form a dough. Knead gently until smooth. Roll the dough into a cylinder, making sure each end is flat, and wrap in cling film, twisting the ends to form a seal. Refrigerate for at least 45 minutes.
2. Meanwhile, preheat oven to 180°C. Remove the dough from the fridge and slice into 0.75cm rounds. Remove the cling film from around the shortbread edges and arrange on a greased baking sheet.
3. Bake for 10-13 minutes. Remove from the oven when the shortbreads are pale gold at the edges. Immediately sprinkle over grated Parmigiano Reggiano and rosemary.
4. Cool before serving.
Recipe courtesy of Parmigiano Reggiano
