Salty Parmesan Shortbread
These simple, savory shortbreads are rich and salty: the perfect accompaniment to your pre-dinner drink.
This recipe is courtesy of Nigella Lawson.
- 150 Grams plain flour
- 75 Grams parmesan, grated
- 100 Grams unsalted butter, at room temperature
- 1 large egg yolk
Combine all the ingredients in an electric mixer or food processor until a golden dough begins to clump together.
Turn it out onto a surface and knead for about 30 seconds until smooth. Divide the dough into two pieces.
Take one piece of the dough, and roll it into a uniform cylinder, until it’s about 1 1/4” in diameter. Flatten off the ends of the cylinder. Roll it up in plastic wrap, twisting the ends to seal, and refrigerate for 45 minutes. Repeat with the other half of the dough.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Cut the dough into ½” thick slices. Arrange on the baking sheet. Bake for 15-20 minutes, until just turning pale gold at the edges. Set aside to cool before serving.