Crunchy Treats: Parmesan Shortbread Cookies

Crunchy Treats: Parmesan Shortbread Cookies

Ingredient list for the parmesan shortbreads

For 40 cookies:

  • 1 4/5 cup (180g) flour
  • 1/2 cup (100g) of grated parmesan
  • 4 tbsp poppy seeds
  • 1 egg
  • 3 ounces (90g) softened butter
  • Pepper, nutmeg, sea salt
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1. Mix the flour, Parmesan cheese, poppy seeds, pepper and nutmeg. Add the softened butter and mix with your fingers to obtain a sandy texture.

2. Add the egg and if necessary, a little water to make the dough easier to knead.

3. Knead a bit, but not too much. Adjust with flour if it’s too sticky.

4. Divide the dough in half make rolls wrapped with cellophane.

5. Keep the rolls in fridge for 1 hour, until the dough hardens.

6. Make slices of a 1/5 inch thick and arrange on a plate. Sprinkle with salt.

7. Bake for fifteen minutes at 360°f (180°c). The edges should be lightly colored.

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