Thyme, Rosemary and Parmesan Shortbread

savory shortbread parmesan thyme rosemary

A savory version for your shortbread, would you like it? Discover an explosion of Mediterranean flavors in these delicious savory biscuits with thyme, rosemary and parmesan. Easy to make and perfect to accompany your aperitifs or simply for a gourmet break, this recipe will delight all your loved ones in just a few bites!

I used Christmas cookie cutters here , but you can of course choose the models you want!

Ingredients :

  • 180 g of flour
  • 50 g grated parmesan
  • 45g olive oil
  • 1 egg
  • 70 g soft salted butter
  • 1/4 tsp. teaspoon of salt
  • 1 C. teaspoon dried thyme
  • 1 C. teaspoon dried rosemary
  • A little fleur de sel
Material :
  • Cookie cutters
  • Roll
  • Baking paper
  • Clingfilm

Preparation of rosemary, thyme and parmesan savory shortbread:

Preheat the oven to 190°C before starting.

1. In a salad bowl, add the grated parmesan, rosemary, thyme, salt, olive oil, egg and soft butter. Mix with an electric mixer to obtain a sort of creamy paste.

2. Add the flour all at once. Mix so that the ingredients become homogeneous and the flour integrates well but nothing more!

3. Form your dough into a ball, place it in cling film and leave it in the refrigerator for at least 1 hour.

Christmas cookie cookie cutters

4. When the dough is very cold, roll it out thinly. Then cut out your shapes using your cookie cutters. (If the dough is a little sticky, add a little flour to the work surface and a little to the dough before cutting.)

5. Add a few more pinches of rosemary and fleur de sel to your cut-out biscuits. Then flatten slightly by hand to embed the fleur de sel and herbs in the dough.

6. Bake everything for 15 minutes.

Let cool. All you have to do is enjoy your savory shortbread! Don’t hesitate to share your creations with me on Instagram: @uniberry3d

Christmas cookie cutter

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