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These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Thursday, 16 November 2017

Parmesan and Thyme Shortbreads

At this time of the year my freezer comes to my rescue again and again.  I save mini rolls of this parmesan dough ready for a quick defrost in the fridge then ready to pop in the oven. The sharp saltiness of the cheese works so well either as part of an antipasto platter or just to serve with drinks.  A great do-ahead standby.   Enjoy!   Colleen

Parmesan Thyme Shortbread by Feed Your Inner Cook

Parmesan Thyme Shortbread by Feed Your Inner Cook

Preparation          10 minutes  plus chill for 30-45 minutes
Cooking                10 - 20 mins depending on biscuit size
Makes                   between 40 - 60 depending on size.

Ingredients
100 gram butter - softened and cubed
75 gram Parmesan Cheese - finely grated
1 egg yolk
150 gram Plain Flour - sifted
Thyme leaves from 4 or so stalks 
1 crack of Fresh pepper (not too much)
Sea Salt Flakes for sprinkling on top (optional)

Method
Mix all the ingredients together except the salt flakes using a food processor or bowl until mixture just begins to clump together.
on a Lightly floured surface - lightly knead until smooth (less than a minute)
Divide mixture into 4 small balls
gently Roll each ball into a cylinder - mine are just a bit thicker than a $1 coin
Wrap each cylinder really tightly in clingwrap - like a Christmas cracker then pop in the fridge to chill.  The ones being cooked need 30 -45 mins chill.

Preheat oven to 180 C.
Prepare flat biscuit trays with a sheet of baking paper.
Remove the chilled dough and unwrap.
Cut the dough into circles resembling coins and place on tray.
You need a bit of thickness but not too much - the biscuits do not rise.
If desired - decorate the tops using fork tines
Optional - sprinkle with the tiniest amount of sea salt flakes

Bake -  for small biscuits 11 -12 minutes.     If slightly larger 15 -20 minutes.
Keep an eye on them - should be pale golden colour.
Leave to cool on the trays

IF Freezing some dough
Wrap the cylinders in clingwrap then alfoil tightly.  Store in freezer 1 month maximum.
Defrost in fridge and cook as above.



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