Snack, Sides and Starters
Parmesan & Pepper Shortbread
Prep 15 mins. /Cook 15 mins.
Makes 30 - 35 shortbreads
Easy
Parmesan & Pepper Shortbread
Method
- Preheat oven to 160°C (fan-forced) and line 3 baking trays with baking paper.
- In a large bowl, using a hand or stand electric mixer with the paddle attachment beat the butter and parmesan until light and creamy.
- Add the plain flour, rice flour, chopped rosemary, cracked pepper and cayenne pepper. Mix until a soft dough forms.
- Roll the dough between two sheets of baking paper to 5mm thickness.
- Cut out rounds using a 4 cm cutter and place onto prepared trays.
- Lightly sprinkle each shortbread with salt and pepper, and then press a few rosemary leaves onto each.
- Bake for 15 minutes or until lightly golden. Allow to cool on trays for 10 minutes before transferring to a wire rack to cool completely.
IN THIS RECIPE
Chef's Choice Unsalted Cultured Butter
When you really want your pastry and baking to shine, unsalted cultured butter delivers with that sought after creamier fresh tasting butter that is versatile and ensures great results every time. As an unsalted butter, Chef's Choice allows you full control over the seasoning of your dish. Winner of the Champion Butter award at the 2018 Australian Grand Dairy Awards, Western Star Chef’s Choice Unsalted Cultured Butter is a premium quality butter, celebrated for its extra creamy continental taste and texture. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite
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