Parmesan Cheese Cookies
User Reviews
5
Parmesan Cheese Cookies
Description
This recipe blends plain flour, softened butter, grated Parmesan, egg, fennel seeds, and chili flakes into a dough formed using a food processor. The dough is shaped into sausage-like logs, chilled to firm the fat and improve slicing, then cut into thin rounds before baking.
Baking at 180°C (350°F) for 15-20 minutes produces cookies that have a crisp outer edge and a slightly chewy center, showcasing the nuttiness of Parmesan and the warm spice of fennel and chili. These cookies offer a sophisticated snack or accompaniment to cheese boards.
Butter should be softened to ensure even incorporation. Seasonings are adjustable to personal preference, and dough can be refrigerated for several days before baking, aiding in batch preparation. Once baked, the cookies store well in airtight containers retaining their texture and flavor.
Ingredients
- 1 1/3 cups plain flour (170g)
- 3.5 oz butter 100g/ 1/2 cup, softened
- 1.5 cups Parmesan Cheese 70g, freshly grated
- 1 egg
- 1 tbsp fennel seeds (adjust to preference)
- 1 tbsp chili flakes adjust to preference
Instructions
- Put all ingredients in a food processor and blitz together until the majority of it has clumped together (there will be some crumbs).
- Turn it out onto a clean surface and bring the dough together (you may need a very light dusting of flour to stop it sticking), knead gently for a few seconds and bring it together to a smooth ball.
- Cut the dough in half then take one half and roll it into a sausage shape keeping each end flat and not rounded. The cookies don't expand much in the oven so the size you roll out will be the size of the cookies.
- Roll the sausage shape in plastic wrap and twist the ends to seal, repeat with the second half then place in the fridge for 45minutes to 1 hour to chill.
- Pre-heat the oven to 180C (350F)
- Once chilled cut the dough logs into coins around 1 cm (1/2 inch thick) and place on a baking tray.
- Bake until starting to turn golden around the edges (around 15-20 minutes) set aside to cool and serve.
Notes
- Use softened butter to ensure smooth dough formation.
- Seasonings like fennel seeds and chili flakes can be adjusted or omitted based on taste.
- Raw dough can be stored in the refrigerator for up to 3 days before baking.
- Baked cookies keep well in airtight containers, preserving flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35- 40 cookies
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 70mg | 3% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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