We absolutely love shortbread, especially at Christmas time. Both sweet and savoury shortbread is always thoroughly enjoyed in our household. And because of this, we thought this recipe would make a fantastic edible gift to give to someone this Christmas.
These Parmesan & Chilli Shortbread, are moreish, cheesy, with a little touch of heat. They're absolutely delicious and are a fantastic accompaniment to your cheese board this festive season.
These savoury shortbread biscuits pair beautifully with our homemade, Caramelised Red Onion Chutney, and a slice of your favourite cheese, or cured meat.
These little cheesey bites are great to prepare in bulk, and store in the freezer until ready to bake. Very handy to keep extra in the freezer during the festive season. Simply prepare the dough, slice to shape and then freeze. Defrost completely before baking them.
In this recipe we used cracked black pepper and chilli flakes, however you could add whatever herbs or seasoning you like.
Let's get on with the recipe...
Happy Baking!
The Chai Home 😋
INGREDIENTS
200g of Plain Flour - plus extra for dusting
130g of Cold Butter - cubed
100g of Parmesan - finely grated
Pinch of Salt
Large pinch of Cracked Black Pepper
1-2 tsp of Chilli Flakes - depending on your taste
METHOD
Add all of the ingredients to a food processor and blitz until fully combined like a dough. It's quick!
Divide the dough in half.
Lightly flour a clean surface and roll into a thick sausage shape - approx 5cm diameter.
Wrap each one and chill in the fridge for at least 1 hour or you could leave overnight.
Preheat the oven to 180C and line a large cookie sheet with parchment paper.
Once the dough is nicely chilled, slice the dough into 1cm discs.
Place on the lined sheet and bake on the top shelf for 23 minutes.
Once baked, remove from the oven and allow to cool on the tray for a minute or two, before transferring to a wired cooling rack.
Allow to cool completely before serving or storing.
Enjoy!
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