Parmesan – Rosemary shortbreads

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


  • 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)


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.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.