- 1 1/4 cups flour
- 1 cup shredded Parmesan cheese
- 2 tbsp finely chopped rosemary leaves
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp fresh cracked black pepper
- 1/2 cup unsalted butter, at room temperature
- Sage leaves (or other herbs) for laminating onto the dough
1. Put the flour, cheese, rosemary, salt and pepper into the bowl of a food processor. Add the soft butter and pulse to combine into a crumbly mixture.
2. Turn the dough out and bring together into a smooth flat disk. The dough should be smooth and uniform, without dry floury parts. Knead it with your hands if necessary. Place in an airtight container and refrigerate for an hour.
3. Preheat the oven to 180°C
4. Roll out the dough to about 5mm thickness. Laminate herbs onto the surface of the dough by laying them out onto the dough, leaving space between. Put some greaseproof paper over the dough. Use a round cookie cutter or small glass to cut out your circles. Remove the dough to a baking sheet. Reform the leftover dough, roll and repeat until all the dough is used.
5. Bake the shortbread for 10-15 minutes, until they are just starting to turn pale golden around the edges. Cool for a few minutes on the pan, then remove to a rack. The shortbread will firm up as it cools.
Image from Sue Moran from https://theviewfromgreatisland.com/