Parmesan-thyme shortbread

Parmesan-thyme shortbread

Based on 13 ratings
Lucy Reim

Lucy Reim

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

15 min

Baking

10 min

Resting

30 min

Ingredients

2Servings
8 g
Parmesan cheese
sprigs
thyme
9 g
unsalted butter (soft)
tsp
salt
pepper
10⅜ g
flour
2⅝ g
starch
flour (for dusting)
MetricImperial

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

How to grate cheese

Nutrition per serving

Cal71
Fat5 g
Protein2 g
Carb5 g
  • Step 1/5

    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.
    • sprigs thyme
    • 9 g unsalted butter (soft)
    • 8 g Parmesan cheese
    • tsp salt
    • 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

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

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

    Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.com and send us your recipe.

    Each week, we'll be choosing your best recipes to test cook, photograph, and publish on Kitchen Stories for the world to see! Simply email us at community@kitchenstories.com and send us your recipe.

  • Enjoy your meal!

    Parmesan-thyme shortbread

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