Shortbread on my beautiful Artisan plate from Queenstown!
Parmesan Macadamia Shortbread
Yes, always been thought of as nutty, but now to remove all doubt, these gorgeous little Parmesan, Macadamia shortbread’s, with fresh rosemary thrown in for good measure. SO EASY, it barely needs a recipe, just a Thermomix and a couple of minutes…yes really dah-links!
NEED:
65g aged Parmesan cheese cubed
few rosemary leaves
65g salted and roasted macadamias
45g butter
70g plain flour
freshly ground black pepper
DO:
Preheat oven to 200oC.
Place Parmesan with rosemary into Thermomix bowl and mill for 10 seconds on speed 10. Set aside.
Place macadamias into Thermomix bowl and mill for 7 seconds on speed 7-8.
Place remaining ingredients into bowl (including Parmesan mix) and blend together for around 7-8 seconds on speed 7.
Tip out onto floured board, knead together gently with hands, roll out and cut into rounds. Garnish with 1 rosemary leaf in the center of each biscuit.
Place on lined baking tray and cook for 8-10 minutes until golden around the edges. Allow to cool before serving with dips, olives, cheeses or fruit.
Like I said, a little nutty, sweet from the nuts, but pungent from the cheese, and like a good woman, the more aged the better on that front! Go ahead, go nuts yourself, but please enjoy.
Not quite sure about the “more aged the better” with regard to women – think that there must be a peak. They are now saying that 60 is the new 40, but somebody of the Queen’s age – nah- pass.
Shortbreads look great – lucky you had room in the luggage for that plate, it looks pretty good too.
Yes, I guess the gap between aged like a fine cheese and aged like an leather hand bag should be more clearly defined!! Not sure I should keep going here, may just get into trouble!!
These are very moorish. So easy and taste divine. they are sure to be a hit at our Thermomix get together tonight.
[...] version and so this; fantastic Almond and Rosemary crackers. I must say I have gone down this path before, but always added flour to make more of a shortbread. I now have a whole gamut of other ideas [...]
[...] Recipe by Tenina http://tenina.com/2009/05/always-been-nutty/ [...]