Parmesan and rosemary shortbread are exactly that, rich buttery shortbread loaded with parmesan and scented with rosemary. A shortbread that takes about two minutes, yep two minutes to make, and then another 12-15 minutes to bake. What’s not to like.
The process is similar to slice and bake biscuits, and these little beauties can be made ahead and baked later if you like to freeze the roll and slice when you’re ready to bake.
Delicious, moreish, nutty, buttery and Parmesany, flecked with fresh rosemary and a little pepper to add a subtle heat. They’re melt-in-the-mouth tender with a slight crispiness to the edges. Why buy a savoury nibble when you can have these ready to serve in under twenty minutes.
Our Mum Noela, would always, always have a roll or three of these little nibbles in the freezer to serve with drinks when friends dropped by (which was often). We are the same and you’ll always find a roll in our freezers.
Watch How To Make It
Please scroll to the bottom for parmesan and rosemary shortbread recipe
Check out some more winning nibbles to serve with drinks
click on the link for the recipe…..Parmesan Crisps
click on the link for the recipe…..Cheats Gourmet Sausage Rolls
click on the link for the recipe…..Cheese Puff Tarts
click on the link for the recipe…..Nutty Bolts
click on the link for the recipe…..Asparagus with Prosciutto and Blue cheese
What’s your go-to nibble to serve your guests? We would love to hear from you in the comments below when you bake these moreish parmesan and rosemary shortbread.
Buttery, cheesy and very moreish, you won’t be able to stop at one.
- 100g (3 1/2 ounces) plain (all purpose) flour
- 100g (3 1/2 ounces) cold salted butter, cut into small cubes – see notes
- one whole egg, lightly beaten to glaze the top of the biscuits – optional
- 100g (3 1/2 ounces) freshly grated parmesan or grana padano
- 2 tablespoons fresh rosemary finely chopped or 2 1/2 teaspoons of dried rosemary)- optional
- 1/2 teaspoon of fine white pepper
After making these biscuits we had some pieces that didn’t fit on the tray so we baked them separately, and we’re so glad we did. We’d got distracted when the timer went off and the extra biscuits had a little longer in the oven, so they were darker than the biscuits we have photographed.
The extra couple of minutes cooking time caused the Maillard reaction (browning) and the taste of the biscuits were even cheesier. Your looking for a ‘tan’ colour.
Having made these biscuits many, many times we had always taken them out at around the 12 minute mark, so what we thought was overcooking them actually turned them into a more delicious nibble.
- place flour, parmesan, butter, pepper and rosemary into the bowl of a food processor
- whizz for a minute or until the mixture comes together into a ball
- remove mixture from processor onto a floured board and shape into a log
- wrap log in baking paper or clingwrap and refrigerate for an hour
- preheat oven to 180c (355f) on bake, not fan
- slice log into 1/2 cm (1/4 inch) pieces
- place on a baking paper lined tray approx 3cm (1 inch) apart
- brush each biscuit with beaten egg
- bake for 12-15 minutes keeping a close eye on them – see note above
- remove from oven and lift biscuits onto a cooling rack
- serve and enjoy!
- if using unsalted butter add 1/2 teaspoon of fine salt to the mixture
- Category: baking
- Method: bake
- Cuisine: Australian
Keywords: parmesan and rosemary shortbread