happy hour shortbread in Southern France
Servings: 40 shortbread cookies
ingredients:
- 125 g all-purpose flour
- 75 g freshly grated Parmesan
- 125 g ice-cold butter
- 1/2 tsp dried rosemary
- 1/4 tsp finely ground white pepper
- 1/4 tsp salt
how to:
- Grate Parmesan.
- Mix flour, grated Parmesan, dried rosemary, pepper & salt in a bowl.
- Add butter cut into cubes.
- Knead everything w/ your hands until you get a smooth sticky dough.
- Form somewhat like a log, wrap in cling film & roll over the surface until round & even (length approximately 20-25 cm).
- Store in the fridge (fresh department!) for about 30 min.
- Preheat the oven to 160° C fan.
- Line 2 baking trays w/ baking parchment.
- Unwrap the dough & cut into slices of about 5 mm (max).
- Arrange on the baking tray (4 x 5).
- Bake in the oven for about 13-15 min.
- Let the shortbread cool completely before storing in an airtight container.
Notes
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. (Or you may use the freezer ... for about 10 min - approximately.)
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 type of 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.