Parmesan shortbreads

Parmesan shortbread

These biscuits melt in the mouth! It’s a Nigella’s recipe so what can I say? Yummy!!!

PARMESAN SHORTBREADS
(source: Nigellissima)

INGREDIENTS
150g flour
75g grated parmesan
100g unsalted butter, softened
1 egg yolk

METHOD
Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump.
Turn it out onto a surface and knead for about 30 seconds, until smooth. Divide into two.
Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm in diameter. Make sure the ends are flat too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling film, twisting the cling film at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.
Preheat the oven to 180°C while the dough rests in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily; aim for about 1cm, think fat pound coins or similar.
Arrange on a baking sheet lined with parchment and put in the oven for 15-20 minutes, when they should be just beginning to turn pale gold at the edges.
Remove from the oven, then leave to cool (if you can) before eating.

NOTES
You can add a bit of oregano and make it even more scrumptious.
Instead of rolling the second half of the dough into a cylinder, I flattened it with a rolling-pin and cut out hearts.
I like to use a silicone baking mat to bake my biscuits and scones, so that I never have to grease or flour my tins and the washing up becomes lighter.
I added 100g grated parmesan
The first time I made this recipe I used a stand mixer with the hook attachment and ended up using my hands to form the clump. The second time, I used the food processor and, boy, it was so much easier!

Parmesan shortbread

9 responses to “Parmesan shortbreads

    • Thanks for the visit, CC! In fact, I meant instead of chocolate, you can use: cheese, or peanuts, or coconut…! But the idea of chocolate and cheese doesn’t sound bad – brownie+cheesecake is scrumptious!

      Like

  1. Nossa! Terei que tirar frias para pode acompanhar as novidades do blog. Uma fartura enorme de novos posts.(rs) Parabns! Bj. Jorge, senior

    Like

I'd love hearing from you!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s