CookingMyLife
Well-Known Member
Chris,
I found this recipe for a Parmesan Rosemary Shortbread Rounds. I don't really want a cracker but plan to try it. Does this seem like what you made? :hungry:
Savory Parmesan-Rosemary Shortbread Rounds
Adapted from Bon Appetit
1 3/4 cups all purpose flour
3/4 cup plus 2 tablespoons grated Parmesan cheese (about 2 1/2 ounces)
1 teaspoon coarse kosher salt
1/2 small garlic clove, minced
1 tablespoon minced fresh rosemary
Pinch of cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, rosemary and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together.* Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, wrap with plastic wrap and chill for at least an hour. Slice each log into thin rounds and transfer to a baking sheet lined with parchment or a silpat. Sprinkle remaining 2 tablespoons Parmesan cheese over the rounds.
Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.
* My dough was rather dry at this point, so I added a splash or two (1 – 2 tablespoons) of milk, which did the trick.
I found this recipe for a Parmesan Rosemary Shortbread Rounds. I don't really want a cracker but plan to try it. Does this seem like what you made? :hungry:
Savory Parmesan-Rosemary Shortbread Rounds
Adapted from Bon Appetit
1 3/4 cups all purpose flour
3/4 cup plus 2 tablespoons grated Parmesan cheese (about 2 1/2 ounces)
1 teaspoon coarse kosher salt
1/2 small garlic clove, minced
1 tablespoon minced fresh rosemary
Pinch of cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, rosemary and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together.* Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, wrap with plastic wrap and chill for at least an hour. Slice each log into thin rounds and transfer to a baking sheet lined with parchment or a silpat. Sprinkle remaining 2 tablespoons Parmesan cheese over the rounds.
Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.
* My dough was rather dry at this point, so I added a splash or two (1 – 2 tablespoons) of milk, which did the trick.
