Parmesan Shortbreads
by Nigella. Featured in NIGELLISSIMAIntroduction
This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) asking him to carry on making it for me. Eventually, I begged him for the recipe, which he told me he’d found in Australia. The journey was certainly worthwhile: it is a complete winner; I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance.
Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing.
For US cup measures, use the toggle at the top of the ingredients list.
This is an Italian-inspired recipe that comes to me from Australia via Brazil. To explain: a Brazilian friend, and the best cook I know, Helio Fenerich made it for me, and I had to keep (rudely) asking him to carry on making it for me. Eventually, I begged him for the recipe, which he told me he’d found in Australia. The journey was certainly worthwhile: it is a complete winner; I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance.
Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 35-40 shortbreads
- 150 grams plain flour
- 75 grams grated Parmesan
- 100 grams soft unsalted butter
- 1 large egg yolk
- 1 cup all-purpose flour
- ¾ cup grated Parmesan
- 7 tablespoons soft unsalted butter
- 1 large egg yolk
Method
- Mix all the ingredients together — using bowl and spoon, electric mixer or food processor as wished — until a golden dough begins to form a clump.
- Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.
- Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm / 1¼ inches in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now roll this up in a piece of clingfilm, twisting the clingfilm at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF while the wrapped cylinders of dough rest in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily: aim for about 1cm / ½ inch thick.
- Arrange on a baking sheet lined with baking parchment, and put in the oven for 15–20 minutes, when they should be just beginning to turn a pale gold at the edges.
- Remove from the oven, then leave to cool (if you can) before eating.
- Mix all the ingredients together — using bowl and spoon, electric mixer or food processor as wished — until a golden dough begins to form a clump.
- Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.
- Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm / 1¼ inches in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now roll this up in a piece of clingfilm, twisting the clingfilm at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF while the wrapped cylinders of dough rest in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily: aim for about 1cm / ½ inch thick.
- Arrange on a baking sheet lined with baking parchment, and put in the oven for 15–20 minutes, when they should be just beginning to turn a pale gold at the edges.
- Remove from the oven, then leave to cool (if you can) before eating.
Additional Information
MAKE AHEAD:
Can be made ahead to the end of step 3 and kept in the fridge for up to 3 days or frozen, wrapped in a double layer of clingfilm and a layer of foil, for up to 3 months (defrost overnight in the fridge). Bake as directed in the recipe. Sliced dough can also be frozen on parchment-lined baking sheets until solid, then transferred to plastic bags and kept in the freezer for up to 3 months. Bake from frozen as directed in the recipe. Baked shortbreads will keep in an airtight container for up to 5 days.
MAKE AHEAD:
Can be made ahead to the end of step 3 and kept in the fridge for up to 3 days or frozen, wrapped in a double layer of clingfilm and a layer of foil, for up to 3 months (defrost overnight in the fridge). Bake as directed in the recipe. Sliced dough can also be frozen on parchment-lined baking sheets until solid, then transferred to plastic bags and kept in the freezer for up to 3 months. Bake from frozen as directed in the recipe. Baked shortbreads will keep in an airtight container for up to 5 days.
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Show more commentsDelicious! Always a winner! I make with organic wholemeal flour, and add fresh thyme, with a pinch of cayenne pepper. Moreish.
Great recipe. Also try flavouring with fresh rosemary, cracked black pepper or smoked paprika. Delicious!
I've made these Parmesan cheese and paprika rounds many times before adding cheddar cheese to make them a bit different what a great recipe many thanks for sharing, delicious. xxx
These are great! I used my own gluten free flour mix and a whole egg, as someone suggested. And in my very powerful oven, they took 12 minutes. I think I will also try them with sharp aged cheddar. Thank you for a lovely recipe.
I made this for a supper gathering of New Englanders who had never heard of the concept of cheesy shortbread. I used a mix of gluten free flours, almond, brown rice and ordinary gf, and a whole egg and lots of salt and pepper and a tad more cheese. They bubbled up in the oven, crisped nicely and were enjoyed!
After all the sweet of Christmas, these are a delicious change.
These are amazing! Easy to make and really wonderful with wine. Made our New Year's Eve thank you.
I coated the cylinders with beaten egg and then rolled them in poppy seeds and crushed black peppercorns before chilling. They were even better!
I make this recipe all the time for guests. It is the perfect start to an evening of entertaining! And so easy to prepare. Love these savoury shortbreads!!
I made up a triple batch of these and popped them in pretty jars for colleagues' Xmas Gifts. They were devoured within minutes and everybody loved them! I enjoyed one warm from the oven- the parmesan is salty and delicious. They're super easy to make and take no time at all. New faves!
I use a different recipe, 100 gr flour, 100 gr butter, 100 gr grated parmesan or other old cheese, salt and black pepper. No egg. Delicious!
I sprinkle just a few chilli flakes on top of mine, really makes them irresistible and flavoursome...