Parmesan Sage Shortbread

Rated:    
by Tenina Holder

It all about the cheese in the end…please buy a great Australian Parmesan for this recipe and you won’t be sorry…seriously delish…I have eaten about 8 of them just as I am writing this post. (I WILL eat the salad, I WILL eat the salad….) A great little nibble, a bit impressive if you are having guests and if you don’t have sage growing in the garden, use any herb of choice….rosemary would be fantastic, as would parsley or basil. Of course the little sprinkle of flaky salt on the top knocks them over the edge to divine, but be careful not to be too heavy handed…you just want a little surprise every now and again, not a full on mouthful of salt. You could also freeze these unbaked, wrapped in baking paper, thaw slightly before cutting and then proceed as directed, though baking time may need to be increased a tad! Enjoy...

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Need

  • 40 Grams parmesan, cubed
  • 2 lemons, zest, finely grated
  • A few sage leaves
  • 170 Grams light rye flour
  • 110 Grams Butter cubed BUY
  • Pink Salt Flakes Pink salt and freshly cracked black pepper to taste BUY
  • 1 egg yolk
  • 2 Tablespoons lemon juice, fresh
  • Extra salt for garnish

Do

1  

Place parmesan, lemon zest and sage into Thermomix bowl and mill 10 sec/speed 8.

2  

Add remaining ingredients except garnish salt and blend 10 sec/speed 6.

3  

Tip out onto floured Silpat mat and roll into a long sausage shape. Wrap and refrigerate for at least 3 hours.

4  

Preheat oven to 190ºC and line a tray with baking paper.

5  

Slice rounds and place on tray. Sprinkle with salt, and bake 15-18 minutes until golden around the edges.

More

Serve with a cheese platter, or on a savoury antipasto plate.

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