Savory Herb Shortbread | The Little Shop of Olive Oils

Savory Herb Shortbread

Tracey Wilkinson

Ingredients

  • 1 1/4 cups flour
  • 1 cup shredded Parmesan cheese
  • 2 Tbsp finely minced rosemary leaves, plus extra whole leaves for the tops of the crackers 
  • 1/2 tsp Himalayan Sea Salt
  • 1/4 tsp fresh cracked black pepper
  • 2 tbs Rosemary Extra Virgin Olive Oil
  • 1/4 cup Butter Extra Virgin Olive Oil (or if you want a sweeter taste, substitute 3/4 stick of softened butter).
  • extra whole leaf herbs for laminating onto the dough
  • Drizzle Cinnamon Pear Aged Balsamic Vinegar.

Instructions

  1. Put the flour, cheese, rosemary (and oil), salt and pepper into the bowl of a food processor. Add butter oil (or pieces of butter) and pulse about 30 times to combine into a crumbly mixture. The process until the dough comes together, this should not take longer than 30 seconds to a minute. If the dough does not come together, add a tiny bit of water to the bowl, start with 1/2 tsp, and process again.
  2. Turn the dough out onto a piece of plastic wrap and bring together into a smooth flat disk, just like you do with pie crust dough. The dough should be smooth and uniform, without dry floury parts. Knead it with your hands if necessary. Wrap the disk in the plastic and refrigerate for an hour.
  3. Preheat the oven to 350F
  4. Roll out the dough to about 1/4 to 1/8 thickness. I do this between two sheets of waxed paper and it works like a charm, no sticking. If you want to laminate herbs onto the surface of the dough, lay them out onto the dough, leaving space between. Put the waxed paper back over the top and lightly roll with your rolling pin to press the herbs right into the dough. Use a 2 inch round cookie cutter to cut out your circles. Remove the dough to a baking sheet. Reform the leftover dough, roll and repeat until all the dough is used.
  5. Bake the shortbread for 10-15 minutes, until they are just starting to turn pale golden around the edges. Cool for a few minutes on the pan, then remove to a rack. The shortbread will firm up as it cools.
  6. As a garnish, drizzle the balsamic once you have plated the shortbread.  Serve immediately.

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