Posted by: Joan Spiller | December 12, 2016

Parmesan shortbread – Recipe

A blend of cheeses with a hint of chilli + melt-in-the-mouth (while being super crunchy) – these treats are very moreish and make a great xmas gift or addition to your party platter.

To make these wicked but delicious addition to your cheese platter or party plates, you need:

2c high grade white flour (not self-raising)
1.5c cold / salted butter
1/2t chilli flakes (or powder)
1/2t hot (dry) mustard
100g Parmesan cheese
1c cheddar cheese

It’s really simple:

Chuck in a food processor and blitz til combined.
Remove from bowl, roll into a ball.
Roll in cling film and set aside for an hour in the fridge.

Simple, as I said!

After an hour, (or more, up to you!) roll the dough out and cut into whatever shapes you want.I actually rolled mine into ‘logs’ then rolled the logs in a little extra grated Parmesan cheese then re-chilled ’em.

(You can freeze them at this point, so they’re great for emergency catering at this time of year!)

When I want to cook them, I simply thaw then slice into rounds as you can see from the top picture.

Bake at 170 deg C for 10 or so minutes.
They should be a nice, golden colour.

Leave to cool on the tray, they harden up once cool so don’t keep baking them, waiting for them to go hard – tis similar to shortbread in that regard!

Keep (and they will, for ages, which is pretty awesome) in a sealed container but that is only if you don’t scoff them as soon as their temperature will allow 😉


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