Parmesan shortbreads

Name: Parmesan shortbreads
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 125 g (4oz) (4 oz) plain white flour, plus extra for dusting; 1 1/4 mL (1/4 level tsp) salt; 75 g (3oz) (3 oz) unsalted butter, chilled and cut into cubes; 75 g (3oz) (3 oz) freshly grated Parmesan cheese; 1 large egg yolk, plus egg for brushing

This easy shortbread recipe is full of flavour. The Parmesan cheese goes well with the traditional shortbread recipe.

By The GH Kitchen TeamPublished: 01 October 1998

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Preparation Notes: plus 20min chilling

Serving notes: makes about 30

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Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins

Ingredients

125 g (4oz) (4 oz) plain white flour, plus extra for dusting
1 1/4 ml (1/4 level tsp) salt
75 g (3oz) (3 oz) unsalted butter, chilled and cut into cubes
75 g (3oz) (3 oz) freshly grated Parmesan cheese
1 large egg yolk, plus egg for brushing

Directions

1. Step 1
  Line a baking sheet with non-stick baking parchment. Sift the flour with the salt, then rub in the butter until you have fine crumbs (or pulse in a food processor).
2. Step 2
  Stir in 50g (2oz) Parmesan cheese and the egg yolk and bring the dough together with your hands. (Add a little water if necessary, but take care not to add too much or the biscuits will be tough.) Tip out on to a floured worksurface and knead very lightly until just smooth. Wrap and chill for 20min.
3. Step 3
  Roll out to a thickness of 1cm (1⁄2in) – no thinner or the effect will be spoilt. Using a 2.5cm (1in) fluted biscuit cutter, cut into rounds. Brush the sides of the shortbreads with egg and roll them in the remaining Parmesan cheese. Place on the prepared baking sheet.
4. Step 4
  Bake at 170°C (150°C fan) mark 3 for 20–25min or until cooked and golden. Allow to cool on the tray for 5min then remove to a wire rack to cool completely.
  
  Serve with...
  
  Baby gherkins and a glass of sherry.
  
  To freeze.
  
  Complete to the end of step 4, then pack and freeze.
  
  To serve.
  
  Thaw at cool room temperature for about 3hr.
  
  Try more triple-tested recipes:
  
  Billionaire's shortbread recipe
  
  Shortbread stars with pears in orange syrup recipe
  
  Chocolate orange cheesecake

Prepare ahead...

Make the biscuits and store in an airtight container for up to one week.

Per Serving:

Calories: 46
Total fat: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time