Shortbread crackers flavoured with savoury herbs are the ideal complement to a glass of wine or your preferred mixed drink.
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Ingredient
– 1 1/4 cups flour– 1 cup shredded Parmesan cheese– 2 Tbsp finely minced rosemary leaves, (If you like you can mince the rosemary right in the food processor first)– 1/2 tsp salt– 1/4 tsp fresh cracked black pepper– 1/2 cup (1 stick) unsalted butter, at room temperature– whole herbs for laminating onto the dough
Ingredient
Mix flour, cheese, rosemary, salt, and pepper in a food processor. Add soft butter chunks and pulse 30 times to make a crumbly mixture.
Step 1
Step 1
Instructions
The dough should come together in 30 seconds to a minute. The dough may not come together, so add 1/2 tsp of water to the basin and process again.
Step 2
Step 2
Turn the dough onto plastic wrap and form a nice flat disc like pie crust dough. Smooth, homogenous dough without dry flour should be used.
Step 3
Step 3
Hand-knead if needed. Wrap the disc in plastic and chill for an hour. Heat the oven to 350F. Roll dough to 1/4–1/8 thickness.
Step 4
Step 4
Using two waxed paper sheets works perfectly without adhering. Lay herbs on dough with room between to laminate them.
Step 5
Step 5
Cover the dough with waxed paper and softly roll with a rolling pin to press the herbs into it. Cut circles with a 2-inch cookie cutter.
Step 6
Step 6
Remove dough to baking sheet. Reform and roll leftover dough until all is utilised. Bake the shortbread for 10-15 minutes until the edges are just turning pale golden.
Step 7
Step 7
Transfer to a rack after cooling on the pan for a few minutes. Shortbread firms up when cooled.