Parmesan-thyme shortbread

Too few ratings
Lucy Reim

Lucy Reim

“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. Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com.”

Difficulty

Easy 👌
15
min.
Preparation
10
min.
Baking
30
min.
Resting

Ingredients

Servings:-50+
200 g Parmesan cheese
8 sprigs thyme
225 g unsalted butter (soft)
1 tsp salt
½ pepper
260 g flour
65 g starch
flour (for dusting)
Metric
Imperial

How-To Videos

Utensils

  • oven
  • bowl
  • hand mixer with beaters
  • grater
  • plastic wrap
  • rolling pin
  • cookie cutter
  • baking sheet
  • parchment paper

Nutrition per serving

Cal
71
Protein
2g
Fat
5g
Carb
5g

Step 1/4

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

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 3/4

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 4/4

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!

Want to share 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.

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.