Parmigiano Reggiano and rosemary shortbread
Makes 15-20
Shortbread dough:

160 g plain flour

90g grated Parmigiano Reggiano

100 g soft, unsalted butter

2 egg yolks

Black pepper

To serve:

1 tbsp chopped fresh rosemary

30 g grated Parmigiano Reggiano

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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.
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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.
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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.
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Cool before serving.




