Herbed Parmesan Shortbread - These light and crispy crackers will have you coming back for more...a
I stumbled across this fabulous Three Ingredient Parmesan Biscuit recipe from Nagi at Recipe Tin Eats and decided that they were some of the most delicious biscuits that I'd ever eaten.
And then, my brain went hmmmmm.
So, I tweaked them to suit my tastes and ended up with something that should be
called Savoury Crack, because they're that addictive
Enjoy!
Ingredients
Makes 24
250 grams salted butter
120 grams plain flour
80 grams rice flour
200 grams finely grated parmesan cheese
2 Tablespoons of fresh herbs, I used Rosemary and thyme
4 drops of Rosemary essential oil
Method
Place all ingredients into your food processor.
Blitz until the dough starts to come together, but is still crumbly.
Tip out onto a floured bench and knead lightly until combined.
Divide in two and roll into logs, approx 3-5 cm in diameter.
Refrigerate for at least an hour until firm.
Pre-heat oven to 180 C
Slice logs into approx 5mm slices and place on lined baking trays.
Cook for 15 minutes until lightly golden.
Leave to crisp on trays and try not to eat them all before they even cool.
