Parmigiano Reggiano and rosemary shortbread

Mix together all of the shortbread ingredients to form a dough. Knead gently until smooth. Roll the dough into a cylinder, making sure each end is flat, and wrap in plastic wrap, twisting the ends to form a seal. Refrigerate for at least 45 minutes.

Meanwhile, preheat oven to 355°F/180°C. Remove the dough from the fridge and slice it into quarter-inch rounds. Remove the plastic wrap from around the shortbread edges and arrange on a greased baking sheet.

Bake for 10-13 minutes. Remove from the oven when the shortbreads are pale gold at the edges. Immediately sprinkle with grated Parmigiano Reggiano and rosemary.

Cool before serving.