Parmesan, Rosemary and Thyme Shortbread

• Vegetarian

• Produce

  • 1/2 tsp Rosemary, Fresh
  • 1/2 tsp Thyme, fresh leaves

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Black pepper, freshly ground
  • 1/4 tsp Kosher salt

• Dairy

  • 1 stick Butter, unsalted
  • 3 oz Parmesan, grated

• Liquids

  • 1 tbsp Water

Found on savorysimple.net

Ingredients

• 1 stick (4 ounces) unsalted butter, room temperature
• 3 ounces grated Parmesan (grate it yourself for the best flavor)
• ¼ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon chopped fresh thyme leaves
• ½ teaspoon chopped fresh rosemary
• 1¼ cups all-purpose flour
• 1 tablespoon water

Directions

• Place the butter in a stand mixer with the paddle attachment and mix on medium-low until creamy.
• Add the parmesan, salt, pepper, herbs and flour one at a time until evenly combined.
• Add 1 tablespoon of water to help bring the dough together.
• Flatten the dough and wrap it in plastic wrap. Chill until firm, at least 30 minutes.
• Preheat the oven to 350 degrees F.
• Roll the dough to ¼ - ½ inch thick. Use a cookie cutter to make small crackers, re-rolling the dough as needed. (An alternative method is to chill the dough in the shape of a log and then slice it).
• Place the crackers on a sheet pan and bake for approximately 22-25 minutes.