Warning: these tasty little savoury biscuits are so extremely easy to make BUT so extremely addictive that I don’t recommend making them if you’re on a diet, trying to cut down on snacking or feeling like you ought to avoid cheese. Or carbs.
If, however, none of the above apply, then here’s the recipe, originally published in Nigella Lawson’s Italian inspired recipe book Nigellissima. I last made Parmesan Shortbreads a few weeks ago and served them to my weekend guests with some complimentary Prosecco; they were a huge hit and are the perfect thing to offer with a welcome drink.
I make the dough in the mixer, then roll it out and chill in the fridge for a few hours. Then simply slice, bake and serve. So, so good. Consider yourself warned!
- 150 grams plain flour
- 75 grams grated Parmesan cheese
- 100 grams soft unsalted butter
- 1 large egg yolk
Like the look of these? Request them when you book and I’ll happily make you a batch to say “Welcome to Sunflowers” when you check in!