Equipment
Ingredients
Dough
- 150 g unsalted butter, room temperature
- 100 g parmigiano-reggiano, finely grated
- 180 g all-purpose flour, sifted
- 3 g fresh rosemary, finely chopped
- 3 g kosher salt, fine
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 89 kcal
- Protein
- 2 g
- Carbohydrates
- 6 g
- Fat
- 6 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 99 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 16 mg
- Potassium
- 15 mg
- Calcium
- 53 mg
- Iron
- 0.1 mg
- Magnesium
- 4 mg
- Phosphorus
- 39 mg
- Zinc
- 0.2 mg
- Vitamin A
- 52 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 3 mcg
- Water
- 3 g
Sources: USDA FoodData Central
Method
In a large mixing bowl, thoroughly combine the softened butter, grated Parmesan cheese, chopped rosemary, salt, and black pepper until completely smooth and creamy.
Add the all-purpose flour to the butter and cheese mixture. Stir gently with a wooden spoon or spatula until the mixture resembles coarse sand, then use your hands to press and knead the mixture lightly until it comes together into a cohesive dough.
Transfer the dough onto a sheet of parchment paper. Roll and press the dough into a tight, even cylinder approximately 4 centimeters in diameter. Wrap the log tightly in the parchment paper, twisting the ends to secure.
Place the wrapped dough log in the refrigerator to chill until completely firm. This prevents the shortbread from spreading in the oven.
Preheat your oven to 175°C/350°F. Line a baking sheet with a fresh piece of parchment paper.
Remove the firm dough log from the refrigerator. Using a sharp chef knife, cut the log into rounds about 6 millimeters thick. Arrange the slices on the prepared baking sheet, leaving about 2 centimeters of space between each.
Bake in the preheated oven for 12 to 15 minutes. Rotate the pan halfway through the baking time to ensure even browning.
Remove from the oven and allow the shortbread to cool on the baking sheet for 5 minutes. They are fragile when hot. Carefully transfer them to a wire rack to cool completely.
Chef's Notes
- Use true Parmigiano-Reggiano rather than pre-grated parmesan for this recipe. Pre-grated cheeses contain anti-caking agents that interfere with the tender texture of the shortbread.
- Grate the cheese on the finest side of a box grater or using a microplane. Large shreds of cheese will melt into irregular holes and cause the edges of the biscuits to look jagged.
- For an elegant finish, lightly brush the outside of the dough log with a tiny amount of water and roll it in a mixture of coarse black pepper and flaky sea salt before chilling.
- Savory shortbread pairs exceptionally well with dry, acidic white wines like Sauvignon Blanc or a light-bodied Pinot Noir.
Storage
Refrigerator: 1 week — Store in an airtight container to prevent absorbing fridge odors.
Freezer: 3 months — Freeze unbaked dough logs wrapped tightly in plastic and foil, or freeze baked biscuits in a rigid container.
Reheating: Warm baked biscuits in a 150C oven for 5 minutes to refresh their crisp texture.
Troubleshooting
Dough is too crumbly to form a solid log.
Cause: The butter was too cold during mixing, or flour was packed into the measuring cup resulting in too much flour.
Fix: Knead the dough gently with warm hands for an additional minute; the heat from your hands will slightly melt the butter and help bind the dough.
Prevention: Ensure butter is at true room temperature and weigh dry ingredients accurately.
Biscuits spread too much during baking.
Cause: The dough was not chilled completely before slicing and baking.
Fix: Cannot be fixed once baked, but they will still taste delicious.
Prevention: Chill the dough log for the full hour, or up to 24 hours. Alternatively, place the sliced biscuits in the freezer for 10 minutes before baking.
Cultural Context
Shortbread traces its roots back to 12th century Scotland, originally evolving from twice-baked, yeast-leavened biscuit bread. While traditionally a sweet, buttery confection enjoyed during Christmas and Hogmanay, the fundamental ratio of one part sugar, two parts butter, and three parts oat flour has been adapted globally. The savory iteration strips the sugar entirely, relying on the high fat and protein content of aged hard cheeses to maintain the signature melt-in-the-mouth crumbly texture, bridging British baking techniques with European umami flavors.
