First of all, let us render unto Caesar that which is Caesar’s! I am following with great interest the blog of Savory Simple, and this shortbread recipe was featured on the blog this month.
It felt like the perfect treat for a summer aperitif in the garden … and way better than any cracker you can buy at the supermarket. So I just HAD to test it and make my own. I adapted it slighlty..but basically my contribution to the recipe is mostly the step by step photo explanation.
Ingredients (makes about 30 shortbreads)
115 g unsalted butter at room temperature
80g freshly grated Parmesan
1 teaspoon fleur de sel
1/2 teaspoon freshly ground black pepper
2-3 sprigs fresh thyme
1 sprig fresh rosemary
160 gs all-purpose flour
1 tablespoon water
1 egg yolk (optional)
1. Cream together butter, parmesan, fleur de sel and chopped herbs until you obtain a creamy mix.
2. Add the flour progressively while still mixing. Preheat the oven at 180 °C.
3. Once you obtain a nice ball of dough, take out of the mixing bowl
4. Chill the dough in the shape of a log and set aside in the freezer for 30 mn at least. You can also roll the dough to about 3-4 mm thick and use a cookie cutter (4cm diameter here) to make small rounded crackers.
Cook in the oven for 20 mn. You can spread the shortbreads lightly with egg yolk, using a pencil or your fingertips, to make them look even yummier once cooked.
Enjoy with a glass of red wine!