These Savory Parmesan Cookies require minimal skill and experience
They pair perfectly with wine and a cheese platter.
What you will need:
- 100 gr. cold unsalted butter, cut into small pieces
- 100 grams of organic all-purpose flour
- 100 gr. Parmesan cheese, grated
- Fresh rosemary and thyme leaves, chopped (optional)
- black pepper (optional)
- 2 tablespoons warm water (or a beaten egg)
How to make them:
- In a mixer and on medium-low speed, mix the butter, flour and Parmesan until combined.
- Add optional fresh chopped herbs and black pepper and knead until you have a dough.
- Divide the dough in half and make two rolls. Wrap in cling film and refrigerate for 15 minutes.
- Preheat the oven to 180°C – not fan.
- Cut each cylinder into 1 cm thick cookies, then with a cookie cutter give a specific cookie shape.
- Place the cookies on a baking sheet lined with non-stick paper.
- Brush the surface of each cookie with a little warm water or a beaten egg and sprinkle a little extra grated parmesan or chopped fresh herbs on top.
- Bake for 10 minutes or until the cookies are golden brown on the surface.
- Remove the cookies from the oven, they will still be quite soft. Let them cool completely.
- You can store in an airtight container and keep them in the fridge for 4 days.
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