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

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 30 rounds 1x


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


  • 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)


  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.


Time does not include time to chill dough.

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