Parmesan Shortbreads


Makes 30-40 shortbreads



  • 150 grams plain flour
  • 75 grams grated parmesan
  • 100 grams soft unsalted butter
  • 1 large egg yolk


  1. Mix all the ingredients together – using bowl and spoon, electric mixer or food processor – until a golden dough begins to form a clump.
  2. Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.
  3. Take the first half and, using your hands, roll it into a cylinder about 3cm / 1¼ inches in diameter. Make sure the ends are flat so the cylinder resembles a roll of coins. Now roll this up in a piece of clingfilm, twisting the clingfilm at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.
  4. Preheat the oven to 180°C/gas mark 4/350ºF while the wrapped cylinders of dough rest in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily: aim for about 1cm (½ inch) thick.
  5. Arrange on a baking sheet lined with baking parchment, and put in the oven for 15–20 minutes, when they should be slightly turning pale gold at the edges.
  6. Remove from the oven, then leave to cool before eating.

Nutritional Info:

Special Diets:

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