Parmesan Rosemary Shortbread Rounds
These Parmesan Rosemary Shortbread Rounds are quick and simple slice-n-bake crackers. Tender, buttery, and flavored with Parmesan cheese and fresh rosemary.
Servings 30 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.
Notes
Time does not include time to chill dough.
