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Rosemary, Parmesan & Walnut Shortbread

Recipes for Home & Restaurant

by Nadine Lloyd

Rosemary and Parmesan Cheese Biscuits Recipe by Nadine Lloyd


(Serves 4-6)

  • 2 cups plain flour

  • ⅓ cup rice flour

  • 250g (8.82oz.) unsalted butter

  • ⅔ cup walnuts – roughly chopped

  • ⅔ cup parmesan cheese – grated

  • 2-3 tablespoons fresh rosemary – roughly chopped

  • 2 teaspoons sea salt flakes

  • ½ teaspoon cracked black pepper


Preheat the oven to 170°C (338°F)

Line two baking trays with baking paper and set aside.

In a medium-sized bowl, beat the butter until creamed and smooth.

Sift in all the flour.

Add the parmesan, walnuts, rosemary, pepper and half the salt.

Using a spatula, fold until just combine and a soft dough forms.

Lightly flour a clean surface.

Roll out the dough to around 4-5mm (0.15in-0.24in) thick.

Cut out cookies using a square cookie cutter.

Place the dough squares onto the lined trays.

Using a fork, lightly prick to form the shortbread pattern.

Sprinkle with extra sea salt and bake for 12 minutes.

Rotate baking trays and bake for a further 12 minutes, or until evenly golden brown and crisp.

Cool on a wire rack.

Garnish with extra sea salt flakes and fresh rosemary.

Serve with chilled beer.

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