Parmesan, black pepper & rosemary
shortbread crackers

Ingredients

– 100 g (about 1 cup) finely grated Parmesan cheese
– 130 g (1 cup + 1 tbsp) all-purpose flour
– 100 g (7 tbsp) salted butter, softened
– Leaves from 2 sprigs of fresh rosemary, finely chopped
– 1 tablespoon freshly ground black pepper
– 1 large egg
– 1 egg yolk + 1 tablespoon water (for egg wash)

Instructions

1. Finely grate the Parmesan. Strip the rosemary leaves from the stems and chop them finely.

2. Make the dough :
In a mixing bowl, combine the flour, grated Parmesan, chopped rosemary, and black pepper. Add the softened butter and rub it in with your fingers until the mixture resembles coarse crumbs. Add the whole egg and mix just until the dough comes together.

3. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.

4. Preheat the oven to 180°C (350°F). On a lightly floured surface, roll the dough out to about 3 mm (⅛ inch) thick. Cut out the crackers using a round cutter or the rim of a glass. Place on a parchment-lined baking sheet.

5. Mix the egg yolk with the water and brush the tops of the cookies with this egg wash. Bake for 10–12 minutes, or until golden and fragrant. Let cool on a wire rack before serving.