Tags
apero, biscuits, hors d'œuvres, nibbles, parmesan, savoury cookies
These savoury biscuits are crisp, delicate, buttery and oh-so-cheesy! They are perfect for snacking on, especially as party nibbles and apèro snacks.
Makes about 24
Ingredients:
150g / 11 tablespoons salted butter, soft but not melted
150g / 1 1/4 cup flour
150g / 1 cup finely grated Parmesan
4 sprigs fresh thyme
1 egg, lightly beaten
Preparation:
Preheat the oven to 180C / 360F
In a large bowl mix the flour, butter cut into small pieces and Parmesan
Add the thyme leaves
Add the egg and mix with your finger tips until all comes together
Remove the dough and form it into a ball
Place it in between 2 pieces of baking parchment
Using a rolling pin, roll out the dough to about 5mm / 1/2″
Place on a tray and chill for 1 hour
The dough can be frozen at this point until ready to use
Line a baking tray with baking parchment
Unwrap the dough and using a cookie cutter, cut out circles
Arrange slices on the baking tray and bake for 12-15 minutes or until lightly golden
Transfer the biscuits to a wire rack to cool
Store in an airtight container until ready to serve
Enjoy!
sunnydaysinseattle said:
Parmesan just makes everything better!
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Nadia said:
So it does, especially these shortbready biscuits. I sometimes add a few olives for good measure.
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Osyth said:
Sadly that pesky husband of mine hates Parmesan. Happily I love it which means all the more for me!!! They really do sound gorgeous, Nadia 🙂
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Nadia said:
Gosh, but he is fussy😅
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Osyth said:
He puts it down to his fine Gaelic nose (or as he generally refers to it ‘the big hooter’) .. all his dislikes are based more in smell and parmesan has a slightly acidic sharp scent which he can’t tolerate. Add basil (but only when overused) and cinnamon (ditto … both make living in the US hard 😂) and we are done. I am quite self-righteous about the fact that I eat absolutely anything except English yellow mustard. And andouillette 😉
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chef mimi said:
These are gorgeous. I love the thyme addition!
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Nadia said:
Thank you. I try and use fresh herbs as much as possible. Love the taste.
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chef mimi said:
I also have deep respect for certain dried herbs, but there’s nothing quite like going to the garden for fresh herbs, especially rosemary, mint, and basil!
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Nadia said:
I could not agree more. Luckily I have a beautiful herb garden here. Do struggle with cilantro though.
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chef mimi said:
Same here. It just goes to seed too fast.
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Mad Dog said:
Once again, I could eat lots of those!
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Nadia said:
Like peanuts😃
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Mad Dog said:
I think they might be better than peanuts!
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camparigirl said:
I made some of these over the weekend and some with olives. They were a hit!
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Nadia said:
Great! Thanks for letting me know.
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effiwine said:
I need to invite at least 4-6 people over otherwise I will eat the whole tray on my own!! Love this recipe!
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Nadia said:
Good excuse for a party.
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RuitFarmNorth said:
These sound wonderful! I may have to try them this weekend!
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Nadia said:
I do hope you do and that you enjoy them.
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