This savory shortbread smells heavenly equally it bakes inwards the oven as well as it tastes fifty-fifty amend than it smells. You tin substitute i teaspoon of dried rosemary, simply I highly recommend using fresh rosemary equally it enhances the sense of savour of the shortbread. Serve equally an appetizer or for dessert or a snack.
 Rosemary Parmesan Shortbread |
Recipe past times Lisa Turner
Published on October 21, 2007
Soft, buttery as well as heavenly savory shortbread biscuits alongside Parmesan as well as fresh rosemary
Ingredients:
- 1 loving cup (2 sticks) unsalted butter, softened
- 2 tablespoons sugar
- 1 loving cup unbleached white flour
- 3/4 loving cup corn starch
- 1 teaspoon bounding main salt
- 1 loving cup fresh grated Parmesan cheese
- 1 tablespoon fresh rosemary, chopped
Instructions:
Generation Engelmundus In a large bowl, shell the butter as well as saccharide together until lite as well as creamy. Add the residual of the ingredients, as well as mix until good blended. Transfer to a lightly floured surface as well as shape until 2 logs 10 inches long. Wrap each log inwards plastic roll as well as refrigerate for at to the lowest degree i threescore minutes or upwards to 24 hours. Generation Engelmundus Preheat an oven to 350° as well as grease or business baking sheets alongside parchment paper. Generation Engelmundus Slice the logs into 1/4-inch to 1/2-inch slices as well as house 2 inches apart on the baking sheets. Generation Engelmundus Bake for fifteen minutes or until the shortbread begins to brown. Cool on the baking sheets for v minutes as well as and then transfer to a wire rack to cool.
Makes 30 to xl shortbread biscuits |
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