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Time for an original salty bite. This time with Parmesan and rosemary. They disappear so easily!
Preparation time 10 minutes .. Cooling 60 minutes .. Baking 15-20 minutes
INGREDIENTS .. 80 pcs
- 250 g all purpose flour
- 250 g butter
- 3/4 cup grated Parmesan
- 1 tbsp minced fresh rosemary
- 1 tsp salt
- 1/2 small garlic clove, minced
- 1 tsp coarse salt
- pinch of cayenne pepper (optional)
PREPARATION
Preheat oven to 350°F.
Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, rosemary, cayenne pepper and butter in processor. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, wrap with plastic wrap and chill for at least an hour. Slice each log into thin rounds and transfer to a baking sheet lined with parchment or a silpat. Sprinkle remaining coarse salt over the rounds.
Bake shortbread rounds until tops are dry and bottoms are golden brown, about 15-20 minutes. Transfer shortbread rounds to rack and cool completely.
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