Parmesan-thyme shortbread
Community member
"I love to eat these shrotbread biscuits fresh out of the oven on a movie night at home, while they’re still warm, but you can also snack on them cold or serve them as a side dish for a delicious salad."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
2 ovens, bowl, hand mixer with beaters, grater, plastic wrap, rolling pin, cookie cutter, baking sheet, parchment paper
How-To Videos
How to grate cheese
Nutrition per serving
Step 1/5
- ⅓ sprigs thyme
- 9 g unsalted butter (soft)
- 8 g Parmesan cheese
- ⅛ tsp salt
- ⅛ pepper
- 10⅜ g flour
- 2⅝ 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 2/5
- plastic wrap
Knead the dough with your hands until smooth, then wrap the dough in plastic wrap and refrigerate for approx. 30 min.
Step 3/5
- 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 4/5
- oven
Bake at 180°C/355°F for approx. 10 min. or until the shortbread is golden brown. Serve warm or cold. Enjoy!
Step 5/5
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Enjoy your meal!
