Savoury herb shortbread with parmesan, rosemary and thyme, the perfect accompaniment to any cheeseboard.
This savoury herb shortbread is the perfect addition to any cheeseboard. Impress your guests with this homemade savoury style shortbread. Perfect with cheese, pate or to dip into soups, this cheesy homemade shortbread is the perfect savoury snack.
Let me tell you a secret. I’m actually more of a savoury person. In a restaurant I’d order a cheese plate over a dessert any day. Actually, I’d order a cheeseboard over a starter, main or a dessert. I think what I’m trying to say if we have a cheese problem in my house. We can’t get enough; we go through whole blocks of blue and brie in a night. I prefer my cheese with thin slices of toasted rustic bread, whereas Sam, like the traditional cracker. This savoury herb shortbread is the perfect compromise. Not as crunchy as a cracker but also not as soft as bread, crumbly and flavourful all in one, I’ve Definity found a new favourite recipe.
A basic shortbread is a fantastic recipe to have in your arsenal because you can do so much with it, you can add almost anything to shortbread and it will work. So easy to make and bakes in minutes, you can whip up a batch in under half an hour and have homemade cheese shortbread for your cheeseboard in no time. This recipe is bound to impress your friends.
You can experiment with the herbs you use to see what you like best, sage, thyme, rosemary, chives and garlic would all be fantastic options. Chilli flakes would also be an excellent addition for an extra kick. You can really tailor this recipe to what you need.
Savoury Herb Shortbread
- 150 g plain flour
- 125 g Parmesan cheese grated
- 2 tbsp finely chopped rosemary leaves
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
- 120 g butter room temperature
- extra whole leaf herbs for decoration
- Put the flour, cheese, rosemary, salt and pepper into a food processor.
- Cut the butter into cubes and add the processor. Pulse to combine into a crumbly mixture.
- If the dough does not come together, add a tiny bit of water to the bowl and pulse again.
- Turn the dough out onto a very lightly floured surface and knead gently to bring the dough together. Shape into a ball and wrap in cling film and refrigerate for an hour.
- Preheat your oven to 180C and line a baking tray with baking paper, spray with non-stick cooking spray.
- Roll out the dough on a floured work surface to about ½ cm thick.
- If you want to laminate herbs onto the surface of the dough, lay them out onto the dough, leaving space between. Cover with baking paper and lightly roll with your rolling pin to press the herbs into the dough.
- Use a round cookie cutter to cut out your circles.
- Transfer the shortbread circles to the baking sheet and bake for 10-15 minutes. The shortbread should just be turning golden.
- Leave to cool on the tray for 5 minutes before transferring to a wire cooling rack.
And there you have it, my savoury herb shortbread with parmesan. Don’t forget to tag Whats Eating Manchester in your social media post to show me you bakes!