Ingrédients pour 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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Comment préparer 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