Savory Parmesan Shortbread Rounds

Ingredients for Savory Parmesan Shortbread Rounds

• 220g plain flour

• 90g plus 2 tablespoons grated Parmesan cheese (about 70g )

• 1 teaspoon coarse kosher salt

• 1/2 small garlic clove, minced

• Pinch of cayenne pepper

• 230g (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

How to make Savory Parmesan Shortbread Rounds

Preheat oven to 177°C. Line baking sheet with parchment paper. Mix flour, 90g Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons Parmesan cheese over.

Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.