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             Home > Recipes > Parmigiano Reggiano and rosemary shortbread 
            Parmigiano Reggiano and rosemary shortbread

            Parmigiano Reggiano and rosemary shortbread

            course
            CourseAppetizer
            time1
            TimeA few minutes
            Ingredients

            Makes 15-20

            Shortbread dough:

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            160 g plain flour

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            90g grated Parmigiano Reggiano

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            100 g soft, unsalted butter

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            2 egg yolks

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            Black pepper

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            To serve:

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            1 tbsp chopped fresh rosemary

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            30 g grated Parmigiano Reggiano

            Prepare this recipe with
            24 months maturation
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            Preparation
            1. Mix together all of the shortbread ingredients to form a dough. Knead gently until smooth. Roll the dough into a cylinder, making sure each end is flat, and wrap in cling film, twisting the ends to form a seal. Refrigerate for at least 45 minutes.

            2. Meanwhile, preheat oven to 180°C. Remove the dough from the fridge and slice it into 0.75 cm rounds. Remove the cling film from around the shortbread edges and arrange on a greased baking sheet.

            3. Bake for 10-13 minutes. Remove from the oven when the shortbreads are pale gold at the edges. Immediately sprinkle over grated Parmigiano Reggiano and rosemary.

            4. Cool before serving.

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