Parmigiano Reggiano and rosemary shortbread
160 g plain flour
90g grated Parmigiano Reggiano
100 g soft, unsalted butter
2 egg yolks
1 tbsp chopped fresh rosemary
30 g grated Parmigiano Reggiano
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.
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.
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.
Cool before serving.