Parmesan & Thyme Shortbread
After a splurge of baking sweet desserts P always suggests making something savoury, he doesn’t mind what it is he just likes anything savoury with pastry or dough so while making the Anzac biscuits last weekend I put together a batch of savoury shortbread as an experiment. It seemed to be a very successful one too, I tried one when they came out of the oven and that was the last one I saw! P ate them all.
I stuck with my basic shortbread recipe omitting the sugar and just baked the biscuits longer so they would be a little more crisp. It’s funny because it is one of those few recipes I still use in ounces to measure everything since it is an old family recipe from my Nan.
- 6 oz/170g Four
- 4 oz/113g Butter (soften but not melted)
- 50g parmesan cheese, grated
- handful of fresh thyme leaves
- Preheat oven on bake (not fan bake) to 160 degrees centigrade and line a baking sheet with greaseproof paper.
- Sift flour into bowl.
- Add butter and rub into flour, season with salt & pepper.
- Add the parmesan (keeping a little to sprinkle over the top of the biscuits) and thyme and keep rubbing ingredients together so it start to form bigger clumps.
- Gently bring ingredients together to form dough. Do not over mix otherwise dough will become tough and biscuits will have a pastry texture instead of a shortbread texture.
- Lay dough onto a large piece of cling film and wrap dough. Once wrapped roll dough to form a cylinder shape about 2 inch diametre (this will be the size of the biscuit diametre before cooked).
- Put wrapped dough into fridge for 30 mintues.
- Once dough is firm, remove from fridge and slice 1/2 inch thick rounds and place onto prepared baking tray.
- Sprinkle the remaining parmesan on top of the biscuits.
- Bake for 15-20 minutes or until golden on edges.
- Cool on a wire rack then serve with additional cheese, dips or chutney.