Last weekend we spent a quiet evening with great friends and amazing food, ringing in 2017. I think for many, 2016 was a year of great challenges and I know that was certainly true in my case. I thought about things I want to do more of this year (or less of!) and at the top of my list was sharing more recipes with you so…to start off 2017, I am presenting this recipe for savory appetizer shortbread biscuits that are so easy to make and a sheer delight to eat!
Also new to my blog: A “postscript” section after the recipe on “Equipment Notes” featuring a kitchen gadget or appliance that I have found particularly helpful in making the recipe 🙂
Now back to the biscuits. As someone who has had their fair share of challenges with various pastry doughs, this short pastry thankfully is very forgiving and requires a handful of ingredients:
Really, just flour, butter, Parmesan cheese, some fresh herbs and not much else! Combined into what at first may seem a crumbly mess but never fear!Just work in a little water, a little kneading and a cooling off period in the fridge and you’ve got a nice round of dense, flavorful dough which rolls out effortlessly.Although you may certainly roll the dough into a log and slice it into rounds, I much prefer using my little 1 1/2″ biscuit cutter, a souvenir of my culinary school days.And one final prep tip that literally involves the tip…of your knife, to loosen each little circle of biscuit dough before placing on the sheet pan to bake. Works like a charm!Now just bake for about 23 minutes until golden. These melt in your mouth, buttery biscuits pair beautifully with any kind of wine or cocktail or along side a salad course. They make a nice hostess gift, wrapped, and they keep well for days OR freeze for future use.
Here is to a happy healthy 2017, to good friends and memorable meals. I look forward to sharing many more recipes with you in the months to come ♥
SAVORY SHORTBREAD BISCUITS WITH PARMESAN CHEESE & HERBS
- 1/2 cup unsalted butter, room temperature
- 3 ounces finely grated Parmesan Cheese (preferably freshly grated)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon chopped fresh rosemary
- 1 1/4 cups all-purpose flour
- 1 1/2 tablespoon water, or more as needed
- Place the butter in a stand mixer with the paddle attachment and mix on medium-low until creamy.
- Add the Parmesan, salt, pepper, herbs and flour one at a time until evenly combined.
- Add 1 1/2 tablespoon of water and the dough will start to clump. Empty the contents of the bowl to a surface and knead lightly to form a ball, adding additional water, a few drops at a time, until the dough just comes together.
- Flatten the dough and wrap it in plastic wrap. Chill until firm, at least 30 minutes.
- Preheat the oven to 350 degrees F.
- Roll the dough to 1/4 – 1/2 inch thick. Use a cookie cutter to make small crackers, re-rolling the dough as needed.
- Place the crackers on a sheet pan lined with parchment paper and bake for approximately 22-25 minutes. Let cool completely before storing in container. Biscuits may be stored in the freezer for up to a month.
Yields: About 40, 1 1/2″ biscuits
My single blade, carbon steel Mezzaluna (literally “half moon” in Italian) has been a prized tool in my kitchen for over 20 years. It’s gentle rocking motion and super sharp blade, make mincing herbs a breeze. Also works great for mincing garlic, onions and just about any other vegetable. They’re also very safe to use, making it a perfect tool to introduce an older child or teen to food prep.
Mezzaluna knives are available at many online retail outlets and vary in price from very inexpensive ($7.99 for this HIC 6.75-inch Chopper) to pricey ($69.95 for Wusthof’s 9-inch Knife). My pick would be this wooden-handle, 10-inch SCI Mezzaluna, made in Italy and available on Amazon.com for just $18.27. Happy chopping!