Parmesan Shortbreads
By Rachel Davies
I was at the Cheese and Wine Festival the other day on London’s Southbank giving a cookery demonstration. The rain was pouring down, and the sides of the tent were flapping in the wind.
I was very grateful to all the people who braved the weather to watch my demonstration. One of the things I made were these lovely Parmesan shortbreads, which are a delicious canapé to serve to your guests.
I wish I was the sort of person who remembered what was in my freezer.
If I did, then before people came over I would reach in and take out one of these shortbread logs. All you then need to do is leave it to defrost slightly, slice it, put the pieces on a tray and bake them for 12 minutes.
Your guests then arrive to a beautifully smelling house, and freshly baked Parmesan shortbread on offer. What could be easier?
The problem is that I never remember what’s in my freezer. But I challenge you to make these, and if you have any left over, stick them in the freezer, and don’t forget that they are there!
I used nigella seeds to coat the Parmesan shortbreads, as I think they have a lovely flavour and look really pretty. They remind me of naan bread, and are not often used in Western cooking.
If you find it hard to get hold of them, or don’t like the flavour, feel free to substitute them with poppy seeds or toasted black or white sesame seeds. The shortbreads are also lovely with no coating around the outside. They’re crumbly and cheesy and moreish just as they are.
Enjoy!
Parmesan Shortbreads
Makes about 50
Ingredients
165g unsalted butter, at room temperature
165g Parmesan cheese, freshly grated
210g plain flour
½ teaspoon baking powder
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon sea salt flakes
½ teaspoon freshly ground black pepper
Nigella seeds
1 egg, beaten
Method
- Mix the butter and Parmesan together in a freestanding mixer with a paddle attachment, until softened and well combined.
- Add the flour, baking powder, paprika, cayenne, salt and pepper, and mix until the dough comes together.
- On a floured surface, divide the dough into two pieces and roll each piece into logs with 3-4cm diameter. Wrap in Clingfilm and chill in the fridge for about 30 minutes, or until firm.
- Sprinkle the nigella seeds on a tray. Brush the logs with the beaten egg, then roll in the seeds until lightly covered. Wrap and chill for 30 minutes. (You can also freeze them at this stage)
- Preheat the oven to 170°C. Cut the logs into slices 1cm thick, and place on a baking tray lined with baking parchment. Bake for 10-12 minutes, or until golden. Leave to cool and serve immediately. Keep leftovers in an airtight container.
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