Parmesan Shortbread Cookies
Shortbread biscuits are of Scottish origin, but due to their popularity, they are now made in the entire UK.
EQUIPMENT (click pictures for details)
Ingredients
- 170 gr all-purpose flour
- 100 gr grated Parmesan cheese
- 120 gr cold butter parcels
- 1 tsp lime juice optional
- 1 pc egg yolk
- 1 tbsp cold water
- Fleur de sel
- Piment d’Espelette
Instructions
- Combine the Parmesan, flour, and a pinch of salt in the dough mixer. Add the butter parcels gradually.
- Making the dough by hand is easy when only a small amount.
- Mix the egg yolk with the water and lime juice and pour into the mixing bowl. Continue mixing until all is well combined.
- Refrigerate the dough for an hour wrapped in cling film.
- Roll out the Parmesan dough to about 5 mm.
- Cut round or square shaped crackers and arrange them on a baking tray. Sprinkle some Piment d’Espelette and Fleur de sel over the unbaked shortbread.If you have time, refrigerate the unbaked shortbread for another 20 minutes before baking.
- Preheat the oven to 175°C and bake the cookies for 10-12 minutes until they get a light-pale colour around the edge.Allow to cool down on a wire rack.
Notes
- Parmesan can be salty depending on the age of the cheese, taste first and decide then to add extra salt to the dough or not.
- Baking time depends on the thickness of the crackers.
- The lime juice is optional but the idea is to bring a little zing to the taste and to reduce the butter flavour.
Nutrition for 1 portion
Calories: 159kcalCarbohydrates: 12gProtein: 4gFat: 11gCholesterol: 30mgSodium: 210mgFiber: 0.4gSugar: 0.1gVitamin A: 323IUVitamin C: 0.1mgCalcium: 78mgIron: 1mg
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