Parmesan Shortbread Biscuits
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
25 -30
-
Calories
46 kcal
Parmesan Shortbread Biscuits
Description
Parmesan Shortbread Biscuits rely on a simple mix of butter, Parmesan cheese, and plain flour to form a delicate dough that can be processed in a food processor or rubbed together by hand. The optional addition of rosemary adds a herbal note to the savory flavor profile, enhancing the cheese's aroma. After chilling, the dough is sliced into uniform rounds and baked at moderate heat to achieve a golden, lightly crisp finish while preserving a tender crumb inside.
The texture outcome is a balance between crumbly shortbread and savory biscuit, with Parmesan contributing a salty, nutty depth. The biscuits can present a slight ridge around the edges, which can be pressed flat before baking for a smoother look. These biscuits work well as a snack alongside soups or salads or served with cheese platters.
The recipe notes recommend using salted butter or adding salt if unsalted butter is used and highlight the value of using freshly grated Parmesan for the best flavor and texture. Weight measurements are preferred for accuracy because grated cheese varies in volume. The biscuits hold their shape well and can be refrigerated before baking to improve texture and handling.
Ingredients
- 3.5 oz / 100g butter chopped (Note 1, salted
- 3.5 oz / 100g Parmesan Cheese , grated (Note 2)
- 3.3 oz / 95g plain flour
For rosemary flavoured biscuits
- 1 tbsp rosemary leaves , roughly chopped (or 2 1/2 tsp dried rosemary)
Instructions
Two Ways To Make The Dough
- Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
- Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
- If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
Make the biscuits
- Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
- Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
- Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
- Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ 1/3" thick rounds.
- Place the biscuits onto the baking tray at least 2cm / 1" apart.
- Bake biscuits for 12 minutes or until light golden.
- Stand on trays for 5 minutes then transfer to a wire rack to cool.
Notes
- Use salted butter for balance, otherwise add ½ teaspoon of salt to the dough.
- Freshly grated Parmesan from the refrigerator section gives better flavor and texture compared to pre-packaged grated versions.
- Weighing Parmesan is important, as the volume can vary significantly by brand and grate size.
- If a smooth biscuit surface is preferred without rim ridges, lightly press each biscuit round with a flat-bottomed glass before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25-30
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 10g | |
| Calories | 46cal | 2% |
| Carbohydrates | 2.5g | 1% |
| Protein | 1.4g | 3% |
| Fat | 3.4g | 5% |
| Saturated Fat | 2.2g | 11% |
| Cholesterol | 10mg | 3% |
| Sodium | 50mg | 2% |
| Potassium | 4mg | 0% |
| Vitamin A | 100IU | 2% |
| Calcium | 30mg | 3% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.