Rosemary, Parmesan & Walnut Shortbread
Recipes for Home & Restaurant
by Nadine Lloyd
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.