Cheesy Shortbread

The Cheesy Shortbread Recipe is a light and buttery cheese treats make a perfect afternoon snack. Or serve them at a party and watch them disappear! Freshly grated Parmesan gives the best flavor, but dried Parmesan can also be used.

Cheesy Shortbread Recipe

3/4 cup (100 g) all purpose flour
Pinch of cayenne pepper
3 1/2 oz (100 g) butter (diced)
3/4 cup (75 g) Parmesan cheese (freshly grated)
1 egg yolk
1 tsp olive oil

To Glaze:
Egg yolk beaten with a little milk
1 tsp poppy seeds


Lightly grease a large baking sheet with butter. Preheat the oven to 325°F (170°C). Place the flour and cayenne pepper in a large mixing bowl and mix together with a metal spoon.

Add the butter to the flour mixture. Rub it in using your fingertips until the mixture resembles breadcrumbs. Then stir in the Parmesan cheese with a metal spoon.

Add the egg yolk and olive oil and stir the mixture together with a round-bladed knife. Using your hands, form the mixture into a ball of dough. Wrap it in plastic wrap and chill for 30 minutes.

Using a floured rolling pin, roll out the chilled dough on a lightly floured surface to ½” (5 mm) thick. Using a 2” (5 cm) round cookie cutter, cut out 16 circles. Put them on the baking sheet.

Brush the tops of the circles with the egg yolk glaze and then sprinkle them with the poppy seeds. Bake them on the top shelf for 20–25 minutes, or until golden.

Leave the shortbread to cool on the baking sheet for a few minutes. Then, using a palette knife, transfer them to a cooling rack to cool completely.
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