Serves: 15-20 shortbreads
1. Mix together all of the shortbread ingredients to form a dough. Knead gently until smooth. Roll the dough into a cylinder, making sure each end is flat, and wrap in cling film, twisting the ends to form a seal. Refrigerate for at least 45 minutes.
2. Meanwhile, preheat oven to 180°C. Remove the dough from the fridge and slice into 0.75cm rounds. Remove the cling film from around the shortbread edges and arrange on a greased baking sheet.
3. Bake for 10-13 minutes. Remove from the oven when the shortbreads are pale gold at the edges. Immediately sprinkle over grated Parmigiano Reggiano and rosemary.
4. Cool before serving.
Recipe courtesy of Parmigiano Reggiano