Parmesan rosemary pecan shortbread easy
Classic sweet shortbread, but with some salty savoury flavours for an interesting contrast. I’m still experimenting with the butter/flour ratios, this is my current best thought about what they should be.
Gear
- Stand mixer with a paddle attachment
- Large baking sheet
- Parchment paper or silicone mat (Silpat)
- Rolling pin
Ingredients
- 280g flour, rested in freezer 1hr before making
- 240g frozen butter, grated with box grater
- 110g sugar
- 30g grated parmigiano reggiano
- 150mL finely diced pecans
- 2 sprigs rosemary, woody bits removed and finely minced
- 2 big pinches salt
- A few cracks of black pepper
Recipe part 1 – two or three days before baking
- Mix the butter at a medium-low speed until it’s creamy. Add the parm, salt, rosemary, and flour one at a time until evenly combined. If needed, add a very small amount of water to help bring the dough together.
- Seal the dough in an airtight container and rest it in the fridge for a few days. This part isn’t necessary, but does lead to a better result. If you’re in a hurry make sure to chill it for at least an hour before proceeding.
Recipe part 2 – baking
- Adjust a rack to the center of your over and preheat to 180C. Line a sheet pan with parchment paper.
- On a lightly floured surface, roll the dough to about 1cm thick. Dust the top lightly with flour too if the rolling pin sticks. Use a 4cm cookie cutter, punch out each cookie and place it on the pan with a bit of room between each, then re-roll the dough and repeat until done.
- Chill for at least a half hour, longer is better. Bake until lightly golden on the bottom, 16-21 minutes. Remove the sheet and let the cookies cool directly on it.
Notes
Ageing the dough in the fridge is optional, but does lead to more flavour development. If you’re going to skip that part, reduce the butter by about 10%.
Also optional: putting the cookies in an airtight container and freezing for at least a month. This allows the salt to start crystallizing and produces a better texture.
I haven’t topped these with a sprinkle of Maldon salt after baking yet, but I think that might be a nice addition.