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. They also make great homemade gifts. Enjoy! Colleen
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| Parmesan Thyme Shortbread by Feed Your Inner Cook |
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| 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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