Recipe by Rachel Conners
Total time: 30 MINUTES
Yield: 30 ROUNDS 1X
These Parmesan Rosemary Shortbread Rounds are quick and simple slice-n-bake crackers. Tender, buttery, and flavored with Parmesan cheese and fresh rosemary.
1¾ cups all-purpose flour
¾ cup plus 2 tablespoons grated parmesan cheese (about 2½ ounces)
1 teaspoon coarse kosher salt
1 small garlic clove, minced
2 tablespoons fresh rosemary, minced
2 tablespoons milk
1 cup (2 sticks) unsalted butter, chilled (cut into ½-inch cubes)
Preheat oven to 350°F.
Line baking sheet with parchment paper. Mix flour, ¾ cup Parmesan cheese, salt, garlic, and rosemary in a food processor.
Add butter and pulse until dough begins to come together. Add milk and pulse until it forms a dough.
Remove from food processor and gather the dough into a ball. Divide dough in half. Roll each half into a 12-inch log, wrap with plastic wrap and chill for at least an hour.
Once chilled, slice each log into thin rounds and transfer to a baking sheet lined with parchment or a Silpat. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the rounds.
Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely.