Cheesy Rosemary Shortbread

    Serve this namkeen shortbread with cheeses and pickles. You can use Parmesan if you prefer it to Asiago.

    2 people made this

    Serves: 24 

    • 125g butter, softened
    • 2 tsp caster sugar
    • 250g plain flour
    • 60g freshly grated Asiago or Parmesan cheese
    • 2 tsp dried or 2 tablespoons chopped fresh rosemary
    • 1/2 teaspoon paprika

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Pre-heat oven to 180 degrees C. Lightly grease 2 large baking trays.
    2. Beat butter with sugar until light and fluffy.
    3. In a separate bowl, combine flour, cheese, rosemary and paprika; add to butter mixture.
    4. With hands, mix to form dough.
    5. Divide dough into three even pieces. On a lightly floured surface, slightly flatten each piece of dough and roll into a 12-in (30 cm) rope - the same way you'd roll out a piece of plasticine.
    6. Slice each rope into 16 (1.8mm) even slices.
    7. Place on a baking tray and bake for 15 minutes or until lightly golden. Let cool completely.
    8. Served warmed up or at room temperature. Can be stored for several days in an airtight container.

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