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These Parmesan Rosemary Shortbread Rounds are quick and simple slice-n-bake crackers. Tender, buttery, and flavored with Parmesan cheese and fresh rosemary.
I made a beyond-exciting discovery the other day while 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 intrigued 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 adapted from The Kitchen Sink and is originally derived from Bon Appétit Magazine. I lightly adapted it for my tastes.
What makes this Parmesan Rosemary Shortbread so good?
These Parmesan Rosemary Shortbread Rounds have all the texture of a really good shortbread cookie, but 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 try different kinds of herbs and cheeses. I’m sure they’re fabulous anyway you would try to make them. So, do yourself a favor and make these as soon as possible!
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?
Parmesan Rosemary Shortbread Rounds
Ingredients
- 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
- 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.1¾ cups all-purpose flour, ¾ cup plus 2 tablespoons grated parmesan cheese, 1 teaspoon coarse kosher salt, 1 small garlic clove, 2 tablespoons fresh rosemary
- Add butter and pulse until dough begins to come together. Add milk and pulse until it forms a dough.2 tablespoons milk, 1 cup (2 sticks) unsalted butter
- 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.
- 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.
- Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.
those look delicious, and crunchy! Love the flavor combo :D
they look amazing! and, the new site looks pretty awesome too!
LOVE this. I want! I want!
It takes more than 30 min to make these since the dough had to sit in the fridge for an hour.
Sorry for the confusion, Ginger! I added a note to the recipe concerning this.
How many shortbreads does this recipe yield? I’d like to make some in batches as Xmas presents.
Hi Rachel, to be honest, it’s been a while since I made these and I honestly don’t remember exactly, but I do remember that it was a rather big batch, I’d say at least 40 or 50 rounds! It also depends on how thickly they’re cut. I hope this helped a little bit, sorry I can’t be more helpful.
Hi there! These look great! I was wondering if you can freeze the logs and for how long. Also, once baked, hoe do you store them and for how long are they good?
Hi Karen, that should be fine. I’m guessing tightly wrapped in plastic wrap, they’d be good for about 3 months!
I had to add about 4 tbs milk to get the dough to come together. In the oven now
I hope you enjoy them, Jim!
Oh trust me they were fantastic. My coworkers gobbled them up this morning!
So glad to hear they were a hit!! :D
Can I use dried rosemary and if so, how much?
Hi Tim, depending on how strong you want the rosemary flavor, I’d say between 2 teaspoons and 1 tablespoon of dried should be good since dried rosemary is stronger than fresh.