Herb and Parmesan shortbread
Makes: 20
Prep time: 25 minsTotal time: 
Recipe photograph by Ant Duncan
Herb and Parmesan shortbread
These are delicious as a nibble with chilled white wine. Once baked and cooled, pack up in transparent gift bags or an airtight gift box lined with tissue paper
Makes: 20
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
111Kcal
Fat
7gr
Saturates
5gr
Carbs
8gr
Sugars
0gr
Fibre
0gr
Protein
3gr
Salt
0.3gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 200g plain flour, plus extra to dust
- 130g cold butter, diced
- 100g Parmesan*, finely grated
- ¼ tsp fine sea salt
- 1 large egg, separated
- 1 tbsp finely chopped rosemary, plus a few small sprigs
- ½ tbsp chopped thyme leaves, plus a few small sprigs
- a few small-medium sage leaves
Step by step
- Place the flour, butter, Parmesan, salt, egg yolk and chopped herbs in a food processor. Pulse until the mixture starts to come together then use your hands to bring the dough into a ball.
- Divide the dough in two then roll each half into a fat log shape, about 5cm diameter. Wrap and chill for 1 hour until firm.
- Preheat the oven to 180°C, fan 160°C, gas 4. Remove from the fridge and slice into 1cm-thick discs (about 20). Place on lined baking trays, spaced slightly apart. Lightly beat the egg white and use to brush the undersides of the sage leaves, rosemary and thyme sprigs. Press the herbs firmly into the shortbread rounds to secure.
-
Bake for 20-22 minutes or until pale golden. Leave to cool on the trays for 5 minutes to firm up then transfer to a wire rack to cool completely.
*Use vegetarian cheese if required.To storeThe baked shortbread keeps for up to 2 weeks in an airtight container, or can be frozen.
