Shortbreads are usually sweet, but this is an unusual savoury version, meant to be served with cheese. It’s great with cheese at the end of a meal or you can serve as part of a starter or smorgasbord. These also make great edible Christmas gifts.
Prep time: 20 minutes/Cook time: 20 minutes/Makes: 35-40
Ingredients:
150g (5½oz) plain flour
75g (2¾oz) Parmesan cheese, grated
100g (3½oz) unsalted butter, softened
1 egg yolk
Method:
Mix all the ingredients together – using a 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 in) diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling film, twisting the cling film 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.
If needed, you can store the dough in the refrigerator for up to three days at this stage, then simply proceed to the next stage, below.
Preheat the oven to 180C (160C Fan/375F/Gas Mark 4) while the dough rests 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, think fat pound coins or similar.
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 before eating. Serve with pickle and your favourite cheese(s). These also work surprisingly well with pâté.
