These Parmesan Rosemary Shortbread Rounds are quick and simple slice-n-bake crackers. Tender, buttery, and flavored with Parmesan cheese and fresh rosemary.

These Parmesan Rosemary Savory Shortbread Rounds are tender slice and bake crackers bursting with Parmesan cheese and fresh rosemary flavor.

I made a beyond exciting discovery the other day when I was walking my dog. Right in front of the house, like literally — right in front, is a giant bush. GUESS what the giant bush is.

Okay, I’ll tell you. It’s rosemary. Really, I had a huge bush of fresh rosemary at my disposal all this time and I never even realized it.

Upon this realization, I forgot the dog walk and headed right back inside to find good rosemary recipes. I’ve been intruiged by rosemary shortbread. it sounds so delicious – it had to be the first thing I had to make with my new rosemary discovery. This recipe is from The Kitchen Sink and is originally derived from Bon Appetit Magazine. I lightly adapted it for my tastes.

These Parmesan Rosemary Savory Shortbread Rounds are tender slice and bake crackers bursting with Parmesan cheese and fresh rosemary flavor.

What makes this Parmesan Rosemary Shortbread so good?

These Parmesan Rosemary Shortbread Rounds have all the texture of a really good shortbread cookie, but all the flavor of a savory Parmesan and rosemary-infused cracker. They taste very light and tender and are completely addictive. Easily the best cracker I’ve ever tasted.

They have the perfect amount of each ingredient to create a balanced, flavorful snack. The only thing I would ever do differently is trying different kinds of herbs and cheeses. I’m sure they’re fabulous any way you would try to make them. So, do yourself a favor and make these as soon as possible!

These Parmesan Rosemary Savory Shortbread Rounds are tender slice and bake crackers bursting with Parmesan cheese and fresh rosemary flavor.

These Parmesan Rosemary Shortbread Rounds are…

  • Buttery and tender
  • Rich with freshly grated Parmesan
  • Scented with fresh rosemary
  • Melt-in-your-mouth
  • Easy slice-n-bake

Since they’re slice-n-bake, you can keep a roll in your fridge to have them on hand whenever you want to make some savory delights.

These savory shortbread rounds would be perfect for a cheeseboard – served with cheese or your favorite spreads, they’ll definitely shine. Enjoy!!

Want more shortbread?

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
These Parmesan Rosemary Savory Shortbread Rounds are tender slice and bake crackers bursting with Parmesan cheese and fresh rosemary flavor.

Parmesan Rosemary Shortbread Rounds

★★★★★ 5 from 1 review
  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 30 rounds 1x
Print Recipe

Description

These Parmesan Rosemary Shortbread Rounds are quick and simple slice-n-bake crackers. Tender, buttery, and flavored with Parmesan cheese and fresh rosemary.

Ingredients

Scale
  • 1¾ cups all-purpose flour
  • ¾ cup plus 2 tablespoons grated parmesan cheese (about 2½ ounces)
  • 1 teaspoon coarse kosher salt
  • 1 small garlic clove, minced
  • 2 tablespoons fresh rosemary, minced 
  • 2 tablespoons milk
  • 1 cup (2 sticks) unsalted butter, chilled (cut into ½-inch cubes)

Instructions

  1. Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, ¾ cup Parmesan cheese, salt, garlic, and rosemary in a food processor.
  2. Add butter and pulse until dough begins to come together. Add milk and pulse until it forms a dough.
  3. Remove from food processor and gather the dough into a ball. Divide dough in half. Roll each half into a 12-inch log, wrap with plastic wrap and chill for at least an hour.
  4. Once chilled, slice each log into thin rounds and transfer to a baking sheet lined with parchment or a Silpat. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the rounds.
  5. Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.

Notes

Time does not include time to chill dough.

Keywords: parmesan, crisps, chips, rosemary, savory, snacks, shortbread

Share This: