Savory Parmesan Shortbread Rounds Recipes

PARMESAN SHORTBREAD BISCUITS

Steps:

• Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
• Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
• If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
• Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
• Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
• Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
• Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ 1/3" thick rounds.
• Place the biscuits onto the baking tray at least 2cm / 1" apart.
• Bake biscuits for 12 minutes or until light golden.
• Stand on trays for 5 minutes then transfer to a wire rack to cool.

SAVORY PARMESAN SHORTBREAD ROUNDS

Steps:

• Pre-heat oven to 350*.
• Line baking sheet with parchment paper.
• Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in food processor.
• Add butter, and using pulse, process until dough begins to come together.
• Gather dough into a ball.
• Divide dough in half. Roll each half into 12-inch log.
• Cut each log into 1-inch pieces.
• Roll each piece into a ball and arrange on baking sheet about 1 1/2 inches apart.
• Press each ball into 2-inch diameter rounds.
• Sprinkle remaining 2 Tbsp Parmesan cheese over.
• Bake shortbread rounds until tops are dry and bottoms are golden brown; about 20 minutes.
• Transfer rounds to rack and cool completely.
• NOTE: Can be made 1 week ahead and stored in airtight container at room temperature, or freeze up to 1 month.

SAVORY SHORTBREAD

Steps:

• Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
• Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
• Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
• Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
• Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
• Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.