Parmesan Shortbread Biscuits

• Vegetarian

• Produce

  • 1 tbsp Rosemary, leaves

• Baking & Spices

  • 3 1/3 oz Plain flour

• Dairy

  • 3 1/2 oz Butter, salted
  • 3 1/2 oz Parmesan cheese

Found on recipetineats.com

Description

Ingredients

• 3.5 oz / 100g salted butter, chopped (Note 1)
• 3.5 oz / 100g parmesan cheese, grated (Note 2)
• 3.3 oz / 95g plain flour
• 1 tbsp rosemary leaves, roughly chopped (or 2½ tsp dried rosemary)

Directions

• Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
• Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
• If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
• Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2 and about 15cm/6 in length.
• Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
• Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
• Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ ⅓ thick rounds.
• Place the biscuits onto the baking tray at least 2cm / 1 apart.
• Bake biscuits for 12 minutes or until light golden.
• Stand on trays for 5 minutes then transfer to a wire rack to cool.