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.
ROSEMARY PARMESAN COINS
Steps:
- Tip: An easy way to cut chilled butter: Quarter the stick lengthwise and then slice the quarters crosswise into small squares. Combine the flour, cheese, lemon zest, rosemary, salt, and pepper in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and lemon juice together with a fork and drizzle over the mixture. Pulse until the dough begins to form small, moist crumbs that just begin to clump together. Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don't expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that's 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days. Heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. (Don't overbake or you'll lose the lemon and rosemary flavors.) If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store in an airtight container.
ROSEMARY-PARMESAN COINS
Make and share this Rosemary-Parmesan Coins recipe from Food.com.
Provided by Rose J
Categories < 60 Mins
Time 35m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, cheese, lemon zest, rosemary, salt, and pepper in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and lemon juice together with a fork and drizzle over the mixture. Pulse until the dough begins to form small, moist crumbs that just begin to clump together.
- Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don't expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that's 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.
- Heat the oven to 375°F Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. (Don't overbake or you'll lose the lemon and rosemary flavors.) If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store in an airtight container.
- Make Ahead Tips.
- The rolled log of dough may be frozen for up to a month and then thawed on the counter for about an hour or in the refrigerator overnight. Or bake the coins ahead, wrap short stacks in plastic, pack the stacks in plastic containers, and stash them in the freezer. Thaw at room temperature (or put the frozen coins right in the oven) and warm them for a few minutes at 325°F to refresh them.
Nutrition Facts : Calories 31, Fat 2, SaturatedFat 1.3, Cholesterol 9.4, Sodium 49, Carbohydrate 2.8, Fiber 0.1, Protein 0.4
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 PARMESAN TWISTS
These are so quick and easy to make and very tasty with lots of things. I got this recipe out of our newspaper and it calls for rosemary but you may use other herbs that you like. Dry basil or Italian seasoning is good to go with spaghetti and meatballs. Also, a little sprinkle of garlic salt/powder is good, too. You can double the recipe and freeze the second batch, unbaked, on a cookie sheet. Then seal in a plastic bag and keep frozen up to a month. Bake them frozen for 10-15 minutes, till golden.
Provided by Mimi in Maine
Categories Breads
Time 22m
Yield 24 strips
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees; line two baking shees with parchment paper.
- Roll puff pastry into a 10x14-inch rectangle.
- Whisk egg and water together and brush on pastry.
- Sprinkle with parmesan cheese, rosemary, and pepper pressing lightly into pastry with fingers.
- Cut the pastry into 24 strips, each slightly more than 1/2" wide.
- Twist each strip and place on baking sheet.
- Bake 10-12 minutes till golden.
- Serve warm or at room temperature.
- NOTE: For 2 sticks--30 calories--2g fat--1g protein--0g fiber--50mg sodium.
Nutrition Facts : Calories 64, Fat 4.4, SaturatedFat 1.2, Cholesterol 9.7, Sodium 44.3, Carbohydrate 4.7, Fiber 0.2, Sugar 0.1, Protein 1.4
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