Savory Parmesan & Rosemary Shortbread
These savory parmesan and rosemary shortbread cookies are the gourmet, easy-to-make appetizer you've been waiting for. The marriage of intensely umami parmesan and fresh, camphorous rosemary creates an irresistible flavor combination. The texture is both crispy on the outside and slightly melting on the inside, thanks to a shortbread dough made with creamed butter. This very economical recipe requires only 20 minutes of preparation and 30 minutes of resting time. Baking is quick (12 to 14 minutes) and yields golden, fragrant biscuits. You'll get about 25 shortbreads, enough to delight 6 people. They keep for a week in an airtight container. These shortbreads are served as an appetizer with a dry white wine or champagne, but also pair wonderfully with soup, salad, or terrine. Try the variations with Espelette pepper, nuts, or thyme and lemon for variety. These savory shortbreads are a real treat for the taste buds. Their texture and flavor make them an essential appetizer.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a bowl, work the soft butter with the grated Parmesan until creamy. Incorporate the egg yolk and mix vigorously.
- 2
Add the flour, rosemary, salt, and pepper. Mix with a spatula, then quickly form a dough ball with your hands. If too crumbly, add a teaspoon of cold water.
- 3
Flatten the ball into a disk, wrap in plastic wrap, and refrigerate for 15 min. Shape into a regular log 4-5 cm in diameter, rewrap, and refrigerate for another 15 min.
- 4
Preheat the oven to 180°C (356°F). Slice the log into 1 cm thick rounds and place them on a baking sheet with parchment paper, spaced apart.
- 5
Bake for 12 to 14 min until golden. For extra crispness, turn off the oven and let them dry for 5 min with the door slightly open.
- 6
Let cool completely on a wire rack. For an aesthetic finish, place a fresh rosemary needle on each still-warm shortbread.
- Butter: It should be very soft but not melted for perfect shortbread.
- Cheese: Grate it yourself for a finer texture and better blending.
- Cutting: A lightly serrated knife avoids crushing the log.
- Baking: Watch the end of baking as they brown quickly due to the cheese.
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