Parmesan Shortbread
Buttery, crumbly, and irresistibly savory, Parmesan Shortbread is the ultimate treat for cheese lovers seeking a refined snack. Made with cold unsalted butter, finely grated Parmesan cheese, and a hint of freshly ground black pepper, these melt-in-your-mouth biscuits strike the perfect balance between rich flavor and delicate texture. With just 15 minutes of prep and bake time, this easy recipe delivers elegant rounds of cheesy perfection that are ideal as a standalone appetizer, a crispy pairing for soups and salads, or a gourmet addition to a charcuterie board. Plus, with the option of a golden egg yolk glaze, each shortbread round looks as good as it tastes. Store them in an airtight container and have a week’s worth of savory indulgence ready to enjoy!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 100 grams Unsalted butter (cold)
- 75 grams Parmesan cheese (finely grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 Egg yolk (optional, for brushing)
Instructions
In a large mixing bowl, combine the all-purpose flour, grated Parmesan cheese, salt, and black pepper.
Cut the cold unsalted butter into small cubes and add it to the bowl.
Using your fingertips or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs.
Gently knead the mixture until it forms a cohesive dough. Be careful not to overwork the dough.
Shape the dough into a log approximately 2 inches in diameter and wrap it tightly in plastic wrap. Refrigerate for at least 30 minutes or until firm.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Unwrap the chilled dough and slice it into 1/4-inch thick rounds using a sharp knife.
Arrange the slices on the prepared baking sheet, leaving about 1 inch of space between them.
If desired, lightly brush each shortbread round with beaten egg yolk for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the shortbread to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve as a savory snack or pair with soups and salads. Store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 3525 mg | 153% | |
| Total Carbohydrate | 118.8 g | 43% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 0.5 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 894 mg | 69% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 260 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
