Nigella Lawson’s recipe for Parmesan Shortbreads couldn’t be any easier to make! My sister-in-law, Ellen, made these for our annual family gift exchange. Served with a glass of wine, the casual atmosphere this late afternoon was transformed into one of elegance in just one bite. The slight crumble of this cheesy shortbread melts in your mouth and before you have the first one finished, you are reaching for another without hesitation; the reaction is almost instinctual!
Her recipe calls for 3/4 cup of grated Parmesan. I went with 3 ounces. However, when grated, the cup overflowed a bit. I pressed it down to compact it. Ah, there it is! So if you don’t have a scale to measure it, just grate the cheese and press down to fill the 3/4 measuring cup.
The ingredient list is minimal.
Just throw it all in a bowl and mix until well combined. Once the dough cleans the sides of the bowl of all flour, continue to mix for an additional minute or so. I found this paddle attachment for my ever-reliable, yet old Kitchen Aid; I retired my other one after 20 plus years of use because it was showing a bit of wear.
Split the dough into 2 equal parts. Either eyeball it or weigh it.
Roll each into a log. This turned out to be about 7″ long when it acquired the suggested 1 1/4″ diameter.
Flatten ends and roll it in plastic wrap, twisting ends. Refrigerate at least 45 minutes to firm it up which makes slicing easier.It can also be refrigerated up to 3 days before use or you can freeze it for later. If that is your choice, wrap it in foil tightly.
Slice the roll into 1/2″ thick rounds. Place them about 2″ apart on parchment paper and bake at 350 degrees for 15-18 minutes or until edges are slightly golden.
Have your wine chilled, or not if it’s red, and ready to pour as these Parmesan Shortbreads come out of the oven. You won’t be disappointed. I’m definitely planning on serving these at my next holiday party!
Parmesan Shortbreads
Ingredients
- 3/4 c ( 3 oz.) finely shredded cheddar or parmesan cheese
- 7 T unsalted butter, softened
- 1 c flour
- 1 large egg
Instructions
- Blend all ingredients with the paddle attachment until completely mixed.
- Separate dough into 2 equal-sized balls. Use scale if you have one or just eyeball it.
- Roll each piece into a 7" roll which should have a diameter of approximately 1 1/4". Flatten each end..
- Wrap the roll in plastic wrap, twisting the ends.
- Chill for at least 45 minutes. These can be made ahead and chilled for up to 3 days or wrapped in foil and frozen until ready to use. Allow them to sit a while at room temperature to make slicing easier, if frozen.
- Slice into 1/2" rounds. Place 2" apart on parchment paper.
- Bake at 350 degrees for 15-18 minutes or until edges are just lightly golden brown. They are best served warm.
