If you’re having some friends and family over this weekend, try making these parmesan and rosemary shortbread crackers. I say shortbread because their texture is deliciously buttery and crumbly. They are extremely addictive and best enjoyed with a glass of wine.
PARMESAN & ROSEMARY SHORTBREAD CRACKERS
– 100g of grated parmesan cheese
– 2 sprigs of rosemary
– 130g of flour
– 1 tsp of cracked pepper
– 100g of softened salted butter
– 1 whole egg
– 1 egg yolk + 1 tbsp of water (for the egg wash)
1. Grate the parmesan and finely chop the rosemary.
2. In a large bowl, add the flour, the grated parmesan, the softened butter, the chopped rosemary and the cracked pepper. Rub everything in with your fingertips until the mixture ressembles fine breadcrumbs. Add the egg and knead the dough until it comes together into a cohesive ball.
3. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
4. Preheat the oven at 180°C. Roll out the dough into a large circle (about 3mm thick). Cut out the shortbreads using a cookie cutter (or a glass). Place them onto a pan with parchment paper and brush them with some egg wash.
5. Bake for about 10 minutes. Let them cool for about 20 minutes before serving.