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For 40 cookies:
Ingredient list for the Parmesan shortbread 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
Directions
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 the 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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Parmesan Shortbread Cookies
Crispy and chewy savory Shortbread in 15 minutes!
Ingredients
- 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
Instructions
- Mix the flour, Parmesan cheese, poppy seeds, pepper, and nutmeg. Add the softened butter and mix with your fingers to obtain a sandy texture.
- Add the egg and, if necessary, a little water to make the dough easier to knead.
- Knead a bit, but not too much. Adjust with flour if it's too sticky.
- Divide the dough in half, make rolls wrapped with cellophane.
- Keep the rolls in the fridge for 1 hour, until the dough hardens.
- Make slices of a 1/5 inch thick and arrange on a plate. Sprinkle with salt.
- Bake for fifteen minutes at 360°f (180°c). The edges should be lightly colored.
Nutrition
Nutrition information for this recipe.
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