Set out these rich exquisite spice shortbread wafers at the mixed drink hour for an exquisite option in contrast to chips. I’ve incorporated a lovely adjustable menu and spot cards to help you set the topic for an early lunch or evening tea.
Shortbread is one of my number one things to eat, and conceded I for the most part go the sweet course, however occasionally I long for these messy rolls, they go incredible with a chilled glass of wine. On the off chance that you love this idea make certain to look at my dazzling pansy beat shortbread!
Notwithstanding my formula, I’m including downloadable printables for your following spring informal breakfast or assembling. The menu is adjustable so you can print them out with your own breathtaking line up. Spot cards, as well! You’ll require Adobe Acrobat Reader (it’s allowed) to fill in your menu and print. Guidelines underneath.
I utilized rosemary from the congested hedge right external my front entryway, it flourishes in the California heat and gives me an unending stock. The stalks are long and tough enough to use as sticks for my Rosemary Chicken Skewers, yet for this flavorful shortbread formula I cut the delicate tips. I measure them directly into the mixture which gets imbued with that awesome piney flavor.
You can have some good times with this idea. Use thyme or sage rather than rosemary (be certain it’s new!) and move all the more new spices right onto the highest point of your batter prior to cutting. The overlaid spices will cook directly into the wafers.
- 1 1/4 cups flour
- 1 cup shredded Parmesan cheese
- 2 Tbsp finely minced rosemary leaves (If you like you can mince the rosemary right in the food processor first)
- 1/2 tsp salt
- 1/4 tsp fresh cracked black pepper
- 1/2 cup (1 stick) unsalted butter, at room temperature
- whole herbs for laminating onto the dough
- Put the flour, cheese, rosemary, salt and pepper into the bowl of a food processor. Add the chunks of soft butter and pulse about 30 times to combine into a crumbly mixture. The process until the dough comes together, this should not take longer than 30 seconds to a minute. If the dough does not come together, add a tiny bit of water to the bowl, start with 1/2 tsp, and process again.
- Turn the dough out onto a piece of plastic wrap and bring together into a smooth flat disk, just like you do with pie crust dough. The dough should be smooth and uniform, without dry floury parts. Knead it with your hands if necessary. Wrap the disk in the plastic and refrigerate for an hour.
- Preheat the oven to 350F
- Roll out the dough to about 1/4 to 1/8 thickness. I do this between two sheets of waxed paper and it works like a charm, no sticking. If you want to laminate herbs onto the surface of the dough, lay them out onto the dough, leaving space between. Put the waxed paper back over the top and lightly roll with your rolling pin to press the herbs right into the dough. Use a 2 inch round cookie cutter to cut out your circles. Remove the dough to a baking sheet. Reform the leftover dough, roll and repeat until all the dough is used.
- Bake the shortbread for 10-15 minutes, until they are just starting to turn pale golden around the edges. Cool for a few minutes on the pan, then remove to a rack. The shortbread will firm up as it cools.
notes and variations
- Make it ahead ~ you can make the crackers up to a couple of days ahead of time, or freeze the dough.
- Make it easy ~ if you don’t care about the herbs laminated on top of the crackers you can roll the dough into a log and slice and bake.
- Make it pretty ~ use edible flowers in place of the herbs ~ try spicy marigold petals.
- Make it with different herbs ~ I think thyme or sage would be fabulous.
- Make it with different cheese ~ other hard aged Italian cheeses like Asiago, Romano, or Grana Padano would work too.
Saturated Fat: 4g
Trans Fat: 1g
Vitamin A: 206IU