Parmesan Shortbreads (35-40)

These are good served before a meal with drinks and can be made in advance. The recipe is from ” Nigellissima” by Nigella Lawson.

Parmesan Shortbreads (35-40)
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Parmesan Shortbreads (35-40)
Print Recipe
  1. Mix all the ingredients together using a bowl and spoon or food processor as wished until a golden dough begins to form a clump. Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.
  2. Take the first half and using your hands roll into a uniform cylinder about 3 cm in diameter. Make sure the ends are flet so it resembles a roll of coins.
  3. Roll this up in cligfilm, twisting the clingfilm at the ends, and refrigerate. Repeat with the other half of the dough. Rest in the fridge for about 45 minutes.
  4. Preheat the oven to 180 C, gas 4. Meanwhile cut the dough into thick slices like fat £1 coins- abou 17-20 from each roll.
  5. Arrange on a baking sheet lined with baking parchment. Bake for 15-20 minutes until beginning to turn pale gold at the edges.
  6. Remove from the oven and leave to cool before eating.
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