|200 g||Parmesan cheese|
|225 g||unsalted butter (soft)|
|flour (for dusting)|
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.
Knead the dough with your hands until smooth, then wrap the dough in plastic wrap and refrigerate for approx. 30 min.
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.
Bake at 180°C/355°F for approx. 10 min. or until the shortbread is golden brown. Serve warm or cold. Enjoy!
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