PARMESAN SHORTBREADS
This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) asking him to carry on making it for me. Eventually, I begged him for the recipe, which he told me he'd found in Australia. The journey was certainly worthwhile: it is a complete winner; I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Makes: 35-40 shortbreads
Number Of Ingredients 4
Steps:
- 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, then 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 / 1¼ inches in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now roll this up in a piece of clingfilm, twisting the clingfilm 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/160°C Fan/gas mark 4/350ºF while the wrapped cylinders of dough rest 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 / ½ inch thick. Arrange on a baking sheet lined with baking parchment, and put in the oven for 15-20 minutes, when they should be just beginning to turn a pale gold at the edges. Remove from the oven, then leave to cool (if you can) before eating.
PARMESAN SHORTBREAD
The sugar has been omitted from these butter-rich savory shortbread cookies and replaced with tangy Parmesan cheese! What a yummy snack! We like to eat a few of these lightly salty biscuits with a ripe juicy pear. These would also be good alongside a nice bowl of minestrone. Get authentic Parmigiano-Reggiano cheese if you can.
Provided by SaraFish
Categories Dessert
Time 30m
Yield 16 savory cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 325.
- Line an 8 inch square pan with buttered foil.
- Beat all ingredients except flour in a mixing bowl with an electric mixer until light and creamy, 3-4 minutes.
- Add flour and continue to mix at lowest speed until smooth dough forms.
- Scrape dough into pan and press evenly with the back of a spoon.
- Pierce dough randomly with a floured fork.
- Bake 35 minutes until firm.
- Let cool slightly then invert pan over your cutting board.
- Remove the foil and cut the shortbread into 2 inch squares.
Nutrition Facts : Calories 103, Fat 6.7, SaturatedFat 4.2, Cholesterol 18, Sodium 48.8, Carbohydrate 8.4, Fiber 0.3, Sugar 0.8, Protein 2.3
PARMESAN SHORTBREAD
Make and share this Parmesan Shortbread recipe from Food.com.
Provided by lindseylcw
Categories Scottish
Time 33m
Yield 20 biscuits, 10 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 300F.
- cream the butter until very soft and mix in the rest of ingredients until they all come together.
- roll out into a sausage shape 9 inches long.
- rest in fridge for 30 mins or more.
- slice thinly and cook on greased tray for 20-25 mins until light golden brown.
ROSEMARY PARMESAN SHORTBREAD
Provided by Claire Robinson
Categories appetizer
Time 1h29m
Yield about 2 1/2 dozen pieces
Number Of Ingredients 7
Steps:
- Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
- Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
- Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.
ROSEMARY AND PARMESAN SHORTBREAD
I had this at a party, last year before Christmas, and spent 2+ hours looking for it...finally found it at the Washington Times website; it is a Bev Bennett recipe, and is nice and different...may be served with recipe#347481, or is great stand alone!
Provided by alligirl
Categories Savory
Time 20m
Yield 32 slices of shortbread, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Cream together butter, parmesan and sugar at med. speed in bowl of electric mixer. Scrape down contents.
- Mix together flour, cornmeal, salt and rosemary in a bowl. Add to the creamed mixture, a little at a time.
- Remove dough from bowl and form into a log approximately 9 inches long. Wrap in plastic wrap and chill for 1 hour.
- Cut log into slices slightly wider than 1/4 inch. Place on parchment lined baking sheet.
- Bake in pre-heated oven for 13-15 minutes or until shortbread turns faintly brown on top and light brown on bottom. Remove from oven. Cool shortbread on wire rack.
- Makes 32 slices of shortbread. May be wrapped in heavy duty foil and frozen for 1 month. To serve, spread frozen shortbread on a baking sheet. Warm in a 325 degree oven for 5 minutes.
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- Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons Parmesan cheese over.
- Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.
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