Zutaten für Parmesan Shortbread
- Unsalted Butter
- Sugar
- 1 cup grated Parmigiano-Reggiano cheese
- Black Pepper
- Fresh Rosemary
- 2 1/2 cups all-purpose flour
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Zubereitung von Parmesan Shortbread
- Preheat oven to 325°F (160°C).
- Line an 8x8 inch square baking pan with buttered parchment paper (for easier removal).
- In a mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup grated Parmigiano-Reggiano cheese using an electric mixer until light and fluffy (about 3-4 minutes).
- Gradually add 2 1/2 cups all-purpose flour, mixing on low speed until a smooth dough forms. Be careful not to overmix.
- Scrape the dough into the prepared pan and press evenly with the back of a spoon or a spatula to form an even layer.
- Use a floured fork to prick the dough all over, creating small holes.
- Bake for 25-30 minutes, or until the edges are lightly golden and the shortbread is firm to the touch.
- Let the shortbread cool completely in the pan before inverting it onto a cutting board.
- Carefully peel away the parchment paper and cut the shortbread into 2-inch squares.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
3g
Fat
21g
Carbs
2g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy American Oven Easy European Potluck Finger Food Holiday Event Picnic Vegetarian Scottish Cheese Dietary Gifts Spicy Christmas Taste Mood To Go Equipment Number Of Servings Presentation
