3-Ingredient Parmesan Cookies
User Reviews
4.6
348 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
30 mins
-
Total Time
25 mins
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Servings
10
-
Calories
147 kcal
-
Cuisine
Italian
3-Ingredient Parmesan Cookies
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These savoury parmesan cookies require minimum baking skills and 3 basic ingredients - Perfect with wine, they're sure to wow your guests!
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Ingredients
- 100 g cold unsalted butter cut into small chunks
- 100 g organic all-purpose flour
- 100 g Parmesan Cheese finely grated
- fresh rosemary & thyme leaves, finely minced (optional)
- black pepper (optional)
- 2 tablespoon warm water (or a small beaten egg)
Instructions
- In a stand mixer over medium-low speed, mix together the butter, flour and Parmesan cheese, until finely crumbly.
- Add optional fresh chopped herbs and black pepper to taste, and knead until you form a dough.
- Divide the dough in half. Roll each half into an uniform log, about 3 cm (1¼ inches) in diameter.
- Wrap the 2 cylinders into cling film, and refrigerate for 15 minutes.
- Preheat the oven to 180°C ( 350°F) without the fan mode. When using the fan-assisted option, set the oven to 20°C less than conventional oven.
- Cut each log into 1 cm thick rounds, then you can use a cookie cutter to give them a specific cookie form.
- Arrange the cookies on a baking tray lined with parchment paper.
- Brush the surface of each cookie with a bit of warm water or a beaten egg, and sprinkle a tiny amount of extra grated Parmesan or chopped fresh herbs on top.
- Bake for 10 minutes, or until the cookies are golden on top.
- Remove the cookies from the oven, they will still be quite soft. Allow them to cool completely on a baking rack, then serve.
- Store leftovers in an airtight container, and refrigerate for up to 4 days.
Notes
- Baking tip: You can also knead the dough into a ball, flatten a little bit, wrap it in cling film and refrigerate for 15 minutes. Then roll the dough into a 1 cm disk and cut the cookies using a cookie cutter.
- Baking tip: If the dough is too crumbly, try adding a tiny bit of extra butter to bind everything together.
- Freeze the cookies: arrange them on a baking tray covered with parchment paper, place them in the freezer for 30 minutes, then transfer them into a freezer-friendly container. They can be stored in the freezer for up to 2 months.
- Freeze the dough: flatten it slight into a disk, then double-wrap it in cling film and store in the freezer for up to 2 months. Defrost for 10 minutes at room temperature, then roll into a large dish and form your cookies using a cookie cutter.
Nutrition Information
Show Details
Calories
147kcal
(7%)
Carbohydrates
8g
(3%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Cholesterol
28mg
(9%)
Sodium
232mg
(10%)
Potassium
20mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
328IU
(7%)
Calcium
122mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 28mg | 9% |
| Sodium | 232mg | 10% |
| Potassium | 20mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 328IU | 7% |
| Calcium | 122mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
348 reviews
Excellent
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