Parmigiano Reggiano and rosemary shortbread

Appetizera few minutes24 months


Makes 15-20

Shortbread dough:

160 g plain flour

90g grated Parmigiano Reggiano

100 g soft, unsalted butter

2 egg yolks

Black pepper

To serve:

1 tbsp chopped fresh rosemary

30 g grated Parmigiano Reggiano


  1. 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 cling film, twisting the ends to form a seal. Refrigerate for at least 45 minutes.

  2. Meanwhile, preheat oven to 180°C. Remove the dough from the fridge and slice it into 0.75 cm rounds. Remove the cling film from around the shortbread edges and arrange on a greased baking sheet.

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

  4. Cool before serving.

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