Parmesan Shortbread Biscuits

These savory shortbread biscuits have the tender, buttery texture of classic shortbread with a delicious, cheesy kick from parmesan. Each biscuit has a wonderfully soft crumble that melts in your mouth. This recipe is a perfect snack or appetizer and, for the best results, requires precise measurement of ingredients by weight rather than by cups, as noted in the recipe.

Instructions

1. 1

   Choose one of two methods to make the dough: Method 1 (Food Processor) - Place the chopped butter, flour, and grated parmesan cheese into a food processor. Process until the mixture forms a wet, crumbly dough. Method 2 (By Hand) - Place the flour and chopped butter into a bowl. Use your fingertips to rub the butter into the flour until a crumbly dough forms. Then, add the parmesan cheese and rub it into the mixture with your fingers.

2. 2

   If you are making rosemary-flavored biscuits, add the rosemary at the same time as the parmesan cheese.

3. 3

   Lightly flour a clean work surface and turn the dough out onto it. Knead the dough gently to bring it all together. Form the dough into two logs, each with a diameter of about 3 cm (1.2") and a length of about 15cm (6").

4. 4

   Wrap each log tightly in plastic wrap and place them in the refrigerator for at least 1 hour, or until the dough is firm.

5. 5

   Preheat your oven to 180°C (350°F). Line one large baking tray or two ordinary baking trays with baking paper.

6. 6

   Remove one of the dough logs from the refrigerator. Using a sharp knife, carefully cut the log into rounds that are about 7mm (1/3") thick. Repeat with the second log.

7. 7

   Place the biscuit rounds onto the prepared baking trays, making sure to leave at least 2cm (1") of space between each biscuit.

8. 8

   Bake for 12 minutes, or until the biscuits are a light golden color.

9. 9

   Let the biscuits stand on the baking trays for 5 minutes before carefully transferring them to a wire rack to cool completely.

Recipe Notes

• Butter – If you are not using salted butter, you will need to add 1/2 teaspoon of salt to the recipe.

• Parmesan cheese – I use high-quality, pre-grated parmesan cheese from the refrigerated section of the grocery store. It is important to measure the parmesan cheese by weight (100g / 3.5oz) rather than by cup volume, as the weight-to-volume ratio can vary significantly between brands and whether the cheese is freshly grated or pre-grated.

• Shaping the biscuits – Sometimes a small ridge can form around the edge of the biscuits during baking. If you want a perfectly flat, evenly golden surface, you can use the bottom of a flat-bottomed glass to gently press down on the surface of each biscuit once you place them on the baking tray.