Rosemary Parmesan Shortbread
User Reviews
3.5
Rosemary Parmesan Shortbread
Description
This recipe blends flour, shredded Parmesan, minced rosemary, salt, and cracked black pepper with soft unsalted butter to form a crumbly shortbread dough. The dough comes together quickly in a food processor, and a small amount of water may be added if needed to help bind it. After chilling, the dough is rolled very thin between sheets of waxed paper for easy handling.
The option to laminate whole herbs onto the dough before baking adds a decorative and aromatic touch to the crackers. Baking produces golden, crisp shortbread with a blend of salty, cheesy flavors accented by the rosemary’s piney aroma.
The shortbread is suitable served with cheeses, charcuterie, or alongside light salads. It makes an elegant homemade cracker for entertaining or everyday enjoyment.
The original notes suggest making the crackers ahead or freezing the dough, using different herbs like thyme or sage, or substituting hard Italian cheeses such as Asiago, Romano, or Grana Padano. Edible flowers can also replace herbs for visual appeal.
Ingredients
- 1 1/4 cups flour
- 1 cup Parmesan Cheese shredded
- 2 Tbsp rosemary If you like you can mince the rosemary right in the food processor first, finely minced leaves
- 1/2 tsp salt
- 1/4 tsp black pepper fresh cracked
- 1/2 cup unsalted butter 1 stick, at room temperature
- herbs whole, for laminating onto the dough
Instructions
- Put the flour, cheese, rosemary, salt and pepper into the bowl of a food processor. Add the chunks of soft butter and pulse about 30 times to combine into a crumbly mixture. The process until the dough comes together, this should not take longer than 30 seconds to a minute. If the dough does not come together, add a tiny bit of water to the bowl, start with 1/2 tsp, and process again.
- Turn the dough out onto a piece of plastic wrap and bring together into a smooth flat disk, just like you do with pie crust dough. The dough should be smooth and uniform, without dry floury parts. Knead it with your hands if necessary. Wrap the disk in the plastic and refrigerate for an hour.
- Preheat the oven to 350F
- Roll out the dough to about 1/4 to 1/8 thickness. I do this between two sheets of waxed paper and it works like a charm, no sticking. If you want to laminate herbs onto the surface of the dough, lay them out onto the dough, leaving space between. Put the waxed paper back over the top and lightly roll with your rolling pin to press the herbs right into the dough. Use a 2 inch round cookie cutter to cut out your circles. Remove the dough to a baking sheet. Reform the leftover dough, roll and repeat until all the dough is used.
- Bake the shortbread for 10-15 minutes, until they are just starting to turn pale golden around the edges. Cool for a few minutes on the pan, then remove to a rack. The shortbread will firm up as it cools.
Notes
- Prepare the dough ahead by refrigerating for several days or freezing for longer storage.
- For a simpler approach, roll dough into a log, slice, and bake without laminating herbs.
- Swap rosemary with thyme or sage to vary the herbal flavor.
- Try alternatives like Asiago, Romano, or Grana Padano cheese for different savory notes.
- Use edible flowers in place of herbs for a decorative cracker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18crackers
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 7g | 2% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 150mg | 6% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 206IU | 4% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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