• Jo Watkinson

Recipe: Parmesan Shortbread

Parmesan biscuits are addictive. Whenever I make these they always get eaten so quickly it's incredible, so I thought it was about time that I shared my recipe with you so you can make them at home.

They are very easy to make, and you can even make the dough ahead of time, roll it into cylinders, wrap it in cling film and freeze it. That means that you can just defrost the dough, slice it into rounds and bake fresh - super easy, minimum fuss and perfect for when you have lots of guests popping round.

Parmesan Shortbread


255g Organic plain flour

225g Parmesan cheese

Half tsp Salt

Half tsp Pepper

Half tsp Cayenne powder

200g Organic unsalted butter

1 free range egg yolk


  1. Pre-heat the oven to 175 degrees and line two baking trays with baking paper.

  2. Place the flour, parmesan, salt, pepper, cayenne and butter into a food processor and blitz together until the mixture resembles breadcrumbs. If you don't have a food processor you can rub the mixture lightly between your fingers until it reaches the breadcrumb state.

  3. Empty the mixture into a large bowl and add the egg yolk. Use a fork to lightly mix the yolk through the breadcrumbs.

  4. Using your hands, pull the mixture together and lightly kneed it. You just want to pull it together and make sure its smooth - don’t overwork the dough.

  5. Roll the dough into cylinder or log shape, rrap the dough in cling film and chill for at least 30 minutes. If you would like to freeze it, do that at this stage.

  6. Using a sharp knife, cut your dough log into slices so that you end up wth discs around 5mm thick. Transfer them to the baking tray and bake for 10-15 minutes until very lightly golden.

If you freeze your dough, make sure that to defrost it in the fridge for 24 hours before using.

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