Parmesan and Thyme Shortbread
a lovely buttery, cheesy biscuit, a perfect accompaniment for a pre-dinner drink.
Servings: 60 biscuits
Ingredients
- 250 g unsalted butter
- 250 g grated parmesan cheese
- 190 g wholemeal plain flour
- 95 g rice flour
- 2 tbsp chopped thyme leaves
- 1 tsp salt
- black pepper to taste
Instructions
- Mix the butter, flours, cheese, thyme, salt and a little black pepper in a food processor until the dough is wet and crumbly.
- Lightly flour a surface and turn out the dough. Knead the dough until it is one solid mass, then divide into two.
- Roll the halves into logs about 3cm in diameter.
- Wrap the logs with baking paper and twist at the ends to enclose. Refrigerate for an hour or until firm.
- Preheat the oven to 180°C and line two trays with baking paper.
- Remove the log from the fridge and slice the log into rounds about 7 mm thick.
- Place the biscuits on the tray approximately 2 cm apart (the biscuits will spread).
- Cook biscuits for 12-15 minutes until they are golden in colour.
- Rest the biscuits on the trays for about 5 minutes, then transfer them to a wire rack to cool.
- Store the biscuits in an airtight container for up to a week.
Notes
This recipe makes a large quantity of biscuits (about 60). I like to keep one log in the fridge to cook at a later date.