Parmesan Thyme Shortbread with Feta Spread and Cranberry Sauce

Name: Parmesan Thyme Shortbread with Feta Spread and Cranberry Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 100 gr finely grated parmesan; 200 gr softened butter; 300 gr flour; 1 large egg; 1 tsp baking powder; 1 tsp dry thyme; 200 gr feta cheese; 50 gr sour cream; 1 pinch of salt; 100 gr dry cranberries; 100 ml water; 1 tbsp sugar; 1 tsp lemon juice

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4 servings
Course
Appetizer
Cuisine
International

Parmesan Thyme Shortbread with Feta Spread and Cranberry Sauce

Iris Warren

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This sophisticated yet easy-to-make appetizer is ideal for holiday gatherings or any festive occasion. The buttery shortbread, infused with fragrant thyme, complements the rich feta and sweet-tart cranberry, creating a deliciously balanced amuse-bouche that will impress your guests

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Ingredients

Servings

For the shortbread:

100 gr finely grated parmesan
200 gr softened butter
300 gr flour
1 large egg
1 tsp baking powder
1 tsp dry thyme

For the feta dip:

200 gr feta cheese
50 gr sour cream (or Greek yogurt)
1 pinch of salt

For the cranberry sauce:

100 gr dry cranberries
100 ml water
1 tbsp sugar
1 tsp lemon juice

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Instructions

For the shortbread:

Preheat the oven to 180°C/356°F.
With an electric mixer, blend together the butter and parmesan until smooth. Incorporate the egg.
Whisk together the flour, baking powder, and thyme and add to the butter mix.
Roll the dough, on a lightly floured surface or in between two baking sheets, to a thickness of about 1 third of an inch. Using a cookie cutter of your choice, cut shapes and place them on a baking tray lined with parchment paper and with ½ inch distance between them.
Bake for 12 minutes, turning halfway through the baking time. Let cool on a wire rack.

For the feta dip:

In a food processor, blend all ingredients until smooth.

For the cranberry sauce:

Place all the ingredients in a saucepan and simmer on low for about 15-20 minutes until the cranberries soften and a thick sauce forms. If needed, add one tablespoon of water at a time to reach the desired consistency.

Assembly:

Put a heap teaspoon of the feta spread on each shortbread cookie. With the back of a measuring teaspoon create a cavity into which add ½ teaspoon of the cranberry sauce.