I think we’ve finalized the menu for cocktail hour. One of the newest additions – savory shortbread. How good do these look?
I might be dang good at planning this wedding but my skills are lacking in the baking department. I found an easy-looking recipe on Technicolor Kitchen. Since it was pouring rain all morning, I thought I’d give them a try.
Savory herb, black pepper and parmesan shortbread
½ cup (113g/1 stick) salted butter, softened
¼ (heaping) cup (35g) ground parmesan cheese
1 teaspoon freshly cracked/ground black pepper
½ teaspoon salt
1 teaspoon dried basil (or use the dried herb you like the most)
1 ¼ cups (175g) all purpose flour
Line a light-colored baking sheet with parchment paper. Set aside.
In a mixing bowl, mix together the butter, salt, parmesan, black pepper and basil until creamy and speckled. Slowly add the flour, and mix until dough holds together when pinched. If dough is still too crumbly, add up to 1 tablespoon of ice water.
Turn out onto a floured counter top, roll into a ball and then into an elongated log. Try to make sure the log is an even length, and wrap in tinfoil or plastic and freeze for at least half an hour, or longer if you don’t want to serve them today. If you do, preheat your oven to 175ºC/350ºF.
Remove from the freezer, and slice into round cakes. Arrange in rows on the baking sheet, with at least a little space between them – they won’t spread like normal cookies or biscuits.
Bake for 15-25 minutes, checking after 15, until golden brown. Remove and cool completely, or serve slightly warm.
Surprise, surprise, they actually turned out. Spencer has been munching at least one every time he walks through the kitchen.
Now the question becomes, can we put them on a stick?