Parmesan and Rosemary Shortbreads

Parmesan and Rosemary Shortbreads are light, melt-in-the-mouth but richly flavoured cheesy biscuits with a hint of fresh herbs. So simple to make, the buttery shortbread rounds are a delicious savoury snack that work brilliantly with cheeseboards, as a nibble with drinks, or as a foodie gift. 

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One of my favourite recipes I created before Christmas last year was utterly delicious Stilton Shortbread Biscuits. Light, delicate and buttery, the classic English blue cheese flavour came through beautifully. In fact, they were so good I had to add a warning. Because once you eat one, you won’t be able to resist another. Then another!

They’re perfect as a snack, part of a cheeseboard, a nibble with drinks, or a foodie gift. So, this year I thought I’d try another flavour. The result was equally moreish Parmesan and Rosemary Shortbreads.

PARMESAN AND ROSEMARY SHORTBREADS

My Stilton Shortbread Biscuits were actually a variation on a Parmesan-flavoured shortbread I’ve been making for years. And that was adapted from Nigella Lawson’s version of an Australian recipe. So cheesy shortbreads have been doing the rounds for a good while. But it’s no wonder. With just a handful of everyday ingredients (flour, butter, Parmesan, an egg yolk), the resulting savoury, crumbly biscuits are incredibly delicious.

Now, I’ve gone full circle and come back to a Parmesan shortbread and given it a twist. Fresh rosemary.

I’ve already posted two recipes for savoury biscuits with rosemary. Super-simple, crispy and crunchy Rosemary Crackers plus wholesome, rough and rustic Rosemary Scottish Oatcakes. But I make no apology for another.

I love rosemary’s distinctive flavour and aroma. With a long history of medicinal, spiritual, as well as culinary uses, the Mediterranean herb is a popular choice for flavouring biscuits and crackers. I think it goes wonderfully well with cheese too, so is the perfect addition to melt-in-the-mouth Parmesan shortbread.

HOW TO MAKE PARMESAN AND ROSEMARY SHORTBREADS

You’ll find ingredient amounts and full instructions in the recipe card at the end. But I recommend you read this blog post first for extra tips and step-by-step images to guide you. Please use metric measurements and digital scales (affiliate link) as these were used to test the recipe. You may not get the same results if you attempt to convert them e.g. to American cups.

INGREDIENTS

You’ll need just 5 ingredients to make my Parmesan and Rosemary Shortbreads, 6 if you include salt.

• Flour. Ordinary white plain/all-purpose flour.
• Butter. I always buy salted butter but use unsalted if that’s what you like.
• Salt. I like a salty flavour, but you can leave out if preferred.
• Parmesan cheese. Finely grated. Note that true Parmesan is not suitable for vegetarians, although vegetarian Parmesan-style hard cheeses are available.
• Rosemary. Must be fresh rather than dried to get the all-important oils.
• Egg yolk. A yolk from a small egg is enough to bind the dough.

MAKING THE DOUGH

If you can, I highly recommend you use a food processor (affiliate link). In a machine, the dough is effortlessly made in a few minutes. You just put all the ingredients in, switch on, and whizz until they come together. However, if you don’t have a machine, I’ve also given instructions in the recipe card for making by hand.

Once you have a smooth dough, divide in half, using scales for accuracy. Now roll each piece into a cylindrical log 14 centimetres long with a diameter of 3 centimetres. The dough is very easy to work with, so you shouldn’t need any extra flour to do this – especially if you cover your work surface with a silicone mat (affiliate link) like mine.

Flatten the ends by gently tapping on the work surface, then wrap each log in a separate piece of cling film. Twist the ends to close them as in the image above. Then, holding the ends, roll each log up and down the work surface a few times to get it as smooth and even as possible.

The shortbreads will be formed by slicing rounds off the logs. To do this without squidging the dough, it should be chilled in the fridge for at least 30 minutes. If it’s more convenient, you can chill for longer or even freeze. If you remember, turn over logs in the fridge a couple of times to avoid flat undersides.

CUTTING AND BAKING

Before you start cutting the Parmesan and Rosemary Shortbreads, preheat your oven to the temperature shown in the recipe card. Then unwrap the logs and use a very sharp knife to cut into slices 1 centimetre thick. If you made each log 14 centimetres long, you should get 28 shortbreads in total. Transfer the slices to a lightly buttered or lined baking tray. Leave a little space between them as they’ll spread a bit.

I like to mix together a few extra teaspoons of grated Parmesan and chopped rosemary and sprinkle over before putting in the oven. Note: if you prefer to prep the shortbreads in advance and bake later, then you could chill again or even freeze at this stage.

Bake the shortbreads until they’re light golden brown. This should take between 15 – 20 minutes. When done, transfer to a wire rack where they’ll firm up a little more.

STORING AND SERVING

Once completely cold, you can store the shortbreads in an airtight container where they’ll keep for up to a week. If you can resist them that is! They’re also lovely still warm from the oven.

If need be, you can lightly reheat Parmesan and Rosemary Shortbreads in a low oven or air fryer for a few minutes. Thirty or so seconds in a microwave is good too. If you want to make ahead, perhaps a big batch if you’ve guests coming, you can freeze after baking as well as/instead of before.

Absolutely delicious as a savoury snack, with cheeseboards, as a nibble with drinks, these easy savoury biscuits make a wonderful gift too, especially at Christmas time. Why not put some in a tin or gift bag and give with some artisan cheeses?

If you make these rich but light, cheesy, herby shortbreads, I’d love to know what you thought. Please leave a comment and rating.

5 from 1 vote

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Parmesan and Rosemary Shortbreads

Light, melt-in-the-mouth but richly flavoured cheesy biscuits with a hint of fresh herbs. So simple to make, the buttery shortbread rounds are a delicious savoury snack that work brilliantly with cheeseboards, as a nibble with drinks, or as a foodie gift.

The dough and biscuits can be frozen at various stages if you want to make in advance e.g. for parties or as gifts.

It's recommended you read the accompanying blog post before starting the recipe.

Course Snack, Cheese, Biscuit

Cuisine World

Keyword crackers, easy, christmas, cheese biscuits, homemade gifts, christmas baking

Prep Time 15 minutes

Cook Time 20 minutes

Chilling the dough 30 minutes

Total Time 1 hour 5 minutes

Servings 28 biscuits

Author Moorlands Eater

Ingredients

• 150 g plain/all-purpose flour
• 1 pinch salt
• 100 g cold butter, diced (salted or unsalted as preferred)
• 75 g Parmesan cheese (finely grated, plus approximately 2 tsp for sprinkling on top)
• 1 level tbsp rosemary (finely chopped, plus approximately 1 tsp for sprinkling on top)
• 1 small egg yolk

Instructions

1. Put all the ingredients in a food processor and whizz until they come together into a dough: don't be tempted to add water, just keep processing until you have a smooth ball of dough.

   Making by hand: stir together the ingredients except the egg yolk, then use your fingertips to rub the butter into the flour. Stir in the yolk then switch to your hands to bring together and knead into a smooth dough.

2. Transfer the dough to a work surface, ideally covered with a silicone mat, and divide in half: use digital scales for accuracy.

   Roll each piece into a cylindrical log 14 cm long and 3 cm in diameter. Flatten the ends.

   Wrap each log in a separate piece of cling film and twist the ends to close. Hold the ends and roll each log up and down the work surface a few times to get it as smooth and even as possible.

3. Put the logs in the fridge for a minimum of 30 minutes until they're very firm. If you remember, turn the logs a couple of times to prevent a flat underside.

   Logs can also be frozen at this point and defrosted overnight in the fridge.

   Meanwhile, preheat the oven to 180°C /160°Fan /Gas 4 /350° F and lightly grease or line a baking tray.

4. Remove the dough from the fridge and unwrap.

   Take a sharp knife and cut each log into 14 slices 1 cm thick.

   Transfer to the prepared baking tray, leaving space between the biscuits to spread a little. Mix together the extra grated Parmesan and chopped rosemary then sprinkle over the biscuits.

   Tip: if you want to prepare in advance, the shortbreads can be chilled again or frozen at this stage.

5. Put on a middle shelf of the oven and bake until light golden brown: approx. 15 - 20 min.

   Transfer to a wire rack to cool where they'll firm up a little more.

6. To store: leave until completely cold before transferring to an airtight container. They will keep for up to a week or can be frozen.

   Tip: can be eaten while still warm from the oven, or reheated for a few minutes in a low oven or air fryer, or approximately 30 seconds in a microwave.

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