happy hour shortbread

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Imagining it’s happy hour: chilled white wine & smooth red wine are awaiting their destiny, gin tonics & vodka tonics are mixed or whatever else – in the very middle of all the drinks sits a plate w/ crispy crumbly cheesy spicy shortbread cookies…



We’re only mixing flour, Parmesan, pepper & salt… & rosemary!

Join me when I roll up my sleeves & get to work…




Once again: we only need 4 components:

  • flour
  • ice-cold butter
  • freshly grated Parmesan
  • spicy kick: salt & pepper & dried rosemary.

Just start w/ mixing all the dry ingredients including the Parmesan. (Well – of course: grate the Parmesan beforehand!)

Add the cubed butter & start kneading… Hurry up!



Form a ball of dough & stretch it into a clumsy log. Wrap in cling film & roll the log to get it even & round & smooth. My final log was about 25 cm long. Put it in the fridge: at least for 30 min in the near-zero department (or longer in the rest of the fridge).

In the meantime line 2 baking trays w/ baking parchment. Then preheat the oven to 160° C w/ fan.

As soon as the dough is hard enough cut it into slices of max 5 mm. It’s not evenly round anymore: live w/ it or roll the dough log again & again when cutting slices. Place the slices on the baking trays (4 x 5). I managed to get about 35 slices.



Bake them in oven for about 13-15 min. The shortbread should be slightly brown.




happy hour shortbread

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 40 cookies

happy hour shortbread

Shortbread w/ Parmesan: a delicious, crispy, crumbly affair - salty & cheesy - rich in structure & best when accompanying any happy hour.


  • 125 g all-purpose flour
  • 75 g freshly grated Parmesan
  • 125 g ice-cold butter
  • 1/2 tsp dried rosemary (chopped)
  • 1/4 tsp finely ground white pepper
  • 1/4 tsp salt

How to...

  1. Grate Parmesan.
  2. Mix flour, grated Parmesan, dried rosemary, pepper & salt in a bowl.
  3. Add butter cut into cubes.
  4. Knead everything w/ your hands until you get a smooth sticky dough.
  5. Form somewhat like a log, wrap in cling film & roll over the surface until round & even (length approximately 20-25 cm).
  6. Store in the fridge (fresh department of about 0 degrees C!) for about 30 min.
  7. Preheat the oven to 160 degrees C w/ fan.
  8. Line 2 baking trays w/ baking parchment.
  9. Unwrap the dough & cut into slices of about 5 mm (max).
  10. Arrange on the baking tray (4 x 5).
  11. Bake in the oven for about 13-15 min.
  12. Let the shortbread cool completely before storing in an airtight container.


Prep Time: Cooling time for the dough is not included.

Cooling time: It’s about 30 min in the fresh department of about 0 degrees C; it’s about 1 h in the rest of the fridge.

Parmesan: I used 24 month old Parmesan which I grated by myself (not so finely grated as you may buy in your trusted food store).

Spicyness: If you prefer the shortbread less spicy mix 150 g flour w/ 50 g Parmesan or use a parmesan less aged (maybe only 12 months).

Butter: The butter should be ice-cold.

In an airtight container you may store the shortbread up to 1-2 weeks.




A rich flavor fills your kitchen & all of your house. The Parmesan is very intense.

The shortbread is soft & crispy at the same time. It’s very crumbly – handle w/ care! It’s also very rich – just the right nibble for a hefty happy hour to go w/ proper drinks.

Put them in an airtight container for storage.


If you like a less intense flavour just take less grated Parmesan or work w/ a mild Parmesan. You may substitute flour for Parmesan. If you like it somewhat less rich just reduce the butter by about 20%.




The businesswoman w/ too many office hours thinks

It’s an easy process w/ fast results… I think it’s such a rich shortbread that once prepared it’ll be enough for more than 1 happy hour event. In case it survives from day to day because it’s a delicious little treat in between.



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