These Parmesan Rosemary 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 house, like literally, right in front, is a giant bush. And guess what’s on the bush. GUESS. Really, guess.
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. Crazy, huh? So of course upon this realization the dog walk was forgotten and we headed right back inside to find some good rosemary recipes. I had always heard of a rosemary shortbread and it sounded so yummy, I knew it would be the first thing I had to make with my new rosemary discovery. So I found the perfect recipe, which I found on The Kitchen Sink but is originally derived from Bon Appetit Magazine.
These 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 crumbly and are completely addictive. They have a salty, yummy perfect flavor and they are easily the best cracker I’ve ever tasted. They have the perfect amount of each ingredient and 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. I promise you, you won’t regret it (until you get on the scale that is)!
Parmesan Rosemary Shortbread Rounds
- 1 3/4 cups all purpose flour
- 3/4 cup plus 2 tablespoons grated Parmesan cheese about 2 1/2 ounces
- 1 teaspoon coarse kosher salt
- 1/2 small garlic clove minced
- 1 tablespoon minced fresh rosemary
- 2 tablespoons milk
- 1 cup 2 sticks chilled unsalted butter, cut into 1/2-inch cubes
Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic and rosemary in processor. Add butter and pulse until dough begins to come together. Add milk and pulse until it forms a dough. Remove from food processor and gather dough into ball. Divide dough in half. Roll each half into 12-inch log, wrap with plastic wrap and chill for at least an hour. Slice each log into thin rounds and transfer to a baking sheet lined with parchment or a silpat. Sprinkle remaining 2 tablespoons Parmesan cheese over the rounds.
Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.
Time does not include time to chill dough.