Rosemary & Thyme shortbreads – step by step recipe

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!



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