Poppy Seed Parmesan Shortbread
Crisp, buttery, and irresistibly savory, these Poppy Seed Parmesan Shortbread cookies are the perfect blend of elegance and simplicity. Each bite boasts the nutty crunch of poppy seeds, the rich umami of freshly grated Parmesan cheese, and a delicate hint of black pepper for a subtle kick. This easy-to-make recipe requires just 15 minutes of prep time and is ideal for entertaining, whether served as an appetizer, paired with wine, or added to a charcuterie board. The shortbread’s tender, crumbly texture is achieved using cold, cubed butter and a quick chill before baking, ensuring the dough holds its shape and bakes to golden perfection. Packed with refined flavors and a touch of rustic charm, these savory shortbreads are a must-try for any cheese lover or gourmet snack enthusiast. Plus, they stay fresh in an airtight container for up to a week, making them a great make-ahead option for your next gathering!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 115 grams Unsalted butter, cold and cubed
- 60 grams Freshly grated Parmesan cheese
- 1.5 tablespoons Poppy seeds
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper (freshly ground)
- 1 Egg yolk
- 1 tablespoon Water (cold)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, Parmesan cheese, poppy seeds, salt, and black pepper until evenly combined.
Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, beat the egg yolk and cold water together. Add this mixture to the crumbly dough and mix gently until it just comes together. Avoid overworking the dough.
Turn the dough out onto a lightly floured surface and knead it gently into a ball. Flatten it into a disc, wrap it in plastic wrap, and refrigerate for 20 minutes to firm up.
Once chilled, roll out the dough on a floured surface to about 1/4-inch (6 mm) thickness. Use a round cookie cutter or a knife to cut out shapes.
Place the shortbread pieces onto the prepared baking sheet, leaving a small gap between them.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.
Remove the shortbread from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve as a savory snack or appetizer. Store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 2122 mg | 92% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 1.4 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 923 mg | 71% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 390 mg | 8% | |
*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.
