Parmesan Shortbread (3 Ingredients)
Equal amounts of butter and freshly grated cheese keep the dough tender when you bake a batch of these Parmesan Shortbread Cookies (biscuits).
You can bake a batch of Buttery 3-Ingredient Parmesan Shortbread Cookies in a 350°F (180°C) oven with just flour, butter, and cheese. Equal amounts of butter and freshly grated parmesan keep the dough tender. The mixture chills into a firm log that slices into neat rounds.
The ingredients
The base dough requires only three components. You need all-purpose flour (plain flour), salted butter, and parmesan cheese. You can swap the salted butter for unsalted butter if you add half a teaspoon of salt to the flour.
Freshly grated parmesan from the refrigerated section gives these cookies the best texture and flavor. You will want to steer clear of the shelf-stable, dehydrated cheeses that sit out with the dry goods.
You must weigh the grated cheese on a kitchen scale. Do not measure the parmesan by volume. Different grating tools create different shred sizes. This changes how much cheese fits into a standard cup. Weighing the ingredients keeps the ratios accurate.
If you want a flavored variation, you can add herbs. One tablespoon of roughly chopped fresh rosemary leaves mixes right into the dough. You can use two and a half teaspoons of dried rosemary in place of the fresh leaves.
Mixing the Dough
You have two easy options for combining the ingredients. A food processor makes quick work of the butter and flour. Add the chopped butter, all-purpose flour, and grated parmesan to the bowl. Pulse the machine until the dough looks damp and crumbles easily.
You can easily make this dough by hand. Place the flour and butter in a large bowl. Rub the two ingredients together with your fingers until a crumbly dough forms. Add the freshly grated parmesan cheese and the rosemary leaves to the bowl. Rub the mixture again to distribute the cheese and herbs evenly.
Shaping and Baking
Turn the mixture out onto a clean work surface, gathering it into a loose pile about an inch and a quarter (3 cm) wide. Lightly knead the mass just enough to bring the separate crumbly pieces together.
Divide the mixture and shape the dough into two uniform cylinders. Roll each piece on the counter until it measures 1.2 inches (3 cm) wide and 6 inches (15 cm) long.
Wrap both cylinders tightly in plastic wrap (cling wrap). Place the wrapped dough in the refrigerator for one hour. The cold environment firms up the butter so the logs slice cleanly.
Preheat the oven to 350°F (180°C). Prepare for baking by lining either a single large baking sheet (baking tray) or two regular trays with parchment paper.
Take the firm dough out of the fridge. Slice each cylinder into thick rounds about a third of an inch (7 mm) wide. Place the unbaked slices onto the prepared pans. Leave exactly 1 inch (2 cm) of empty space between each piece.
Press each round gently with a flat-bottomed glass. This simple action flattens any ridges and leaves an even surface on top.
Bake the baking sheets for 12 minutes. The edges will turn a light golden color when they are done.
Take the pans out of the oven. Let the cookies stand on the hot baking sheets for five minutes.
Transfer the baked pieces onto a wire cooling rack so they can finish cooling.
Serving the shortbread
Serve these savory shortbread cookies as an afternoon snack or pair them with a glass of white wine before a meal.
Parmesan Shortbread (3 Ingredients)
Mixing the Dough
- 3.3 oz all-purpose flour
- 3.5 oz salted butter, chopped
- 3.5 oz parmesan cheese, freshly grated
- 1 tbsp roughly chopped fresh rosemary leaves, or 2.5 tsp dried rosemary, for a flavored variation
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Method
Mixing the Dough
Shaping and Baking
Substitutions
If you only have unsalted butter on hand, you can easily use it by adding 0.5 teaspoons of salt to your dough.
You will get the most delicious flavor and texture by using freshly grated parmesan from the refrigerated section instead of the shelf-stable dehydrated kind.
Storage
You can tightly wrap the unbaked dough logs in plastic and freeze them for up to a month so you are always ready to bake a quick treat for unexpected guests.
Serving
These lovely Buttery 3-Ingredient Parmesan Shortbread Cookies make an elegant and easy snack to serve alongside a crisp glass of wine.
Common mistakes
It is highly recommended to weigh your parmesan cheese rather than measuring by volume because different grating styles can drastically alter the amount.
Be careful not to overwork the dough when kneading it together on the counter, as too much handling can make the final cookies tough instead of tender.
Techniques
Gently press the unbaked rounds with a flat-bottomed glass before baking to flatten any ridges and ensure a perfectly even surface.
Chilling the wrapped dough logs for a full hour is the secret to getting clean, beautifully even slices without the dough crumbling.
Using a sharp, thin-bladed knife to slice the firm dough logs will give you the neatest edges and prevent the rounds from squishing.
- Store
- You can tightly wrap the unbaked dough logs in plastic and freeze them for up to a month so you are always ready to bake a quick treat for unexpected guests.
My mixture seems too crumbly. Is that normal?
Yes, it is perfectly normal for the ingredients to look like damp crumbs after mixing the dough. Simply turn the loose pile out onto your counter and gently knead it just until the pieces bind together.
How do I incorporate rosemary into this recipe?
You can create a wonderful flavored variation by adding one tablespoon of roughly chopped fresh rosemary leaves or two and a half teaspoons of dried rosemary. Just add the herbs to the bowl at the same time you mix in the grated parmesan cheese.
Can I keep the unbaked dough in the freezer for later?
Yes, this style of slice-and-bake dough freezes beautifully. Wrap the uniform cylinders very tightly in plastic wrap and store them in the freezer for up to a month so you are always ready to bake.
Why do my cookie slices squish and lose their round shape when cutting?
This usually happens if the butter is too warm or if your blade is dull. Make sure to chill the wrapped dough logs for the full hour, and always use a sharp, thin-bladed knife to slice the third of an inch (7 mm) rounds.
Why do I need to leave the baked pieces on the hot baking sheet before moving them?
Letting baked goods stand on the warm pan allows their structure to set up as they begin to cool. If you try to transfer them to a cooling rack immediately, they are much more likely to break apart.
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