So shortbread is good, and cheese is good, so parmesan shortbread is really good…


These biscuits are so unbelievably moreish (actually we can believe it) the parmesan is the perfect amount of salty, making it exactly the right cheese to go into a shortbread! The recipe calls for the addition of cayenne pepper which adds exactly the right amount of heat to enhance all the flavours of the biscuit! 


This recipe is so easy to make, one of many biscuit recipes where you can just chuck everything into a food processor and pulse until you have shortbread dough! We make these as slice and bake cookies as it’s a quick way to get round biscuits and efficiently use up all your dough (and these are so cheesy and yummy you don’t want any to go to waste!) but you can roll out and cut shapes if you like, make sure to pop them in the fridge for about half an hour whichever method you choose so that they don’t lose their shape when they bake! If you’re feeling fancy you can egg wash the outside of your rolled up dough before you slice and coat the outside with more parmesan and some black pepper or some rosemary.



Parmesan Shortbread
Yields 15
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  1. 100g plain flour
  2. 100g butter
  3. 100g parmesan
  4. 1 tbsp dried thyme
  5. 1/2 tsp cayenne pepper
  1. Add all the ingredients to a food processor until they form a dough
  2. Roll the mixture into a sausage shape, approx 1" in diameter and wrap in clingfilm, leave in the fridge for at least 30mins until chilled.
  3. Slice the roll into 1/2cm rounds and spread out on a lined baking tray.
  4. Bake at 200C for 10-12mins until the edges turn golden brown.
Baking a Mess
This recipe is great for eating as a savoury snack, as part of a buffet spread or with more cheese as part of a cheese plate! It is best eaten within a day of being baked but will keep in an airtight container for about 3-4 days, although we’ll be impressed if you can resist eating them all in one go (we couldn’t…)