Parmigiano Reggiano and Rosemary Shortbread

Throwing a cocktail party? Try these cheesy biscuits - they're delicious with wine.
  • For the shortbread dough
  • 160g plain flour
  • 90g grated Parmigiano Reggiano
  • 100g soft, unsalted butter
  • 2 egg yolks
  • Black pepper
  • 1 tbsp chopped fresh rosemary, to serve
  • 30g grated Parmigiano Reggiano, to serve

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

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