Savory Herb Shortbreads
Simple, yet gourmet! These shortbreads are bound to be the spotlight as an appetizer! They're cheesy, crumbly, decadent, and most importantly easy to make!
Ingredients
- 1 ½ cups AP flour
- 1 cup parmesan cheese (I find fresh works better than ground)
- 2 tbsp rosemary leaves (chopped)
- 1 tsp truffle salt (separate into 2 piles)
- 1 tbsp water
- ½ tsp black pepper
- ½ cup salted butter (if unsalted, add ¼ tsp of salt) - cut into cubes
- 1 bunch whole herbs (basil, thyme, oregano, rosemary, dill, etc - any work)
Instructions
FOOD PROCESSOR OPTION
- Combine flour, cheese, herbs, spices and butter and pulse 25-35 times until crumbly. Continue pulsing for 15-20 seconds, to form dough. Add tiny bit of water gradually if too dry.
- Remove dough and place onto countertop, work into a flat disc, wrap with plastic wrap and refrigerate for an hour. It should resemble pie dough.
- Continue to PART 2
BY HAND OPTION
- Combine flour and butter, and using your hands work the butter into the flour until no large crumbs remain. Biggest chunks should be smaller than a pea. (You can also use a fork at this stage). Add in cheese, herbs, and spices and continue working it in with hands (or fork). Dough should start coming together (it's okay if it's crumbly).
- Wet hands slightly and knead the dough. Add tiny bit of water as needed, until the dough resembles a pie crust dough.
- Flatten into a disc, wrap with plastic wrap and refrigerate for an hour.
PART 2
- Preheat oven to 350° F
- Roll out dough gently (it may break, which is ok!) just keep rolling it over itself until it starts to spread smoothly into roughly ¼" thickness.
- Place herbs and sprinkle truffle salt on top. Roll over with rolling pin to press in.
- Cut into desired shapes.
- Lay out the shortbreads onto a sheet of parchment paper or a silicone baking sheet.
- Allow to bake for 11-15 minutes, or until golden edges show.
- Cool completely.