Parmesan-thyme shortbread

Step 1/4

• 8 sprigs thyme
• 225 g unsalted butter (soft)
• 200 g Parmesan cheese
• 1 tsp salt
• ½ pepper
• 260 g flour
• 65 g starch

• oven
• bowl
• hand mixer with beaters
• grater

Preheat oven to 180°C/355°F. Pluck fresh thyme leaves from sprigs and set aside. Add soft butter to a bowl and beat with a hand mixer until fluffy. Add grated Parmesan cheese, salt, pepper, and thyme leaves and keep beating until combined. Finally, add flour and starch and stir to combine.

Step 2/4

• plastic wrap

Knead the dough with your hands until smooth, then wrap the dough in plastic wrap and refrigerate for approx. 30 min.

Step 3/4

• flour (for dusting)

• rolling pin
• cookie cutter
• baking sheet
• parchment paper

Flour a working surface and roll out the cooled dough, approx. 0.5-cm/0.2-in. thick. Use a cookie cutter to cut out circles to desired size. Transfer them onto a parchment-lined baking sheet.

Step 4/4

• oven

Bake at 180°C/355°F for approx. 10 min. or until the shortbread is golden brown. Serve warm or cold. Enjoy!