Parmesan shortbreads
Buttery slice-and-bake biscuits with a crisp edge and tender centre, chilled before baking and cooked until lightly golden for a simple homemade treat.
Updated : 16 January, 2026
Easy
About 20 min.
Ingredients
150 grams
Flour
75 grams
Parmesan
100 grams
Butter
1
Egg yolks
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Combine all the ingredients in a bowl using a spoon, electric mixer or food processor, mixing until a golden dough comes together and forms a clump.
Step 2
Turn the dough out onto a work surface and knead briefly for about 30 seconds, until smooth. Divide the dough into two equal portions.
Step 3
Take one portion and roll it by hand into an even cylinder roughly 3cm (1¼in) in diameter, keeping the ends flat so it resembles a roll of coins. Wrap the cylinder tightly in cling film, twisting the ends like a Christmas cracker, and place it in the fridge. Repeat with the second piece of dough.
Step 4
While the dough chills for about 45 minutes, preheat the oven to 180°C. Once firm, slice the dough into thick rounds about 1cm wide, similar in thickness to large coins.
Step 5
Lay the slices on a baking tray lined with baking parchment and bake for 15-20 minutes, until the edges are just starting to turn a pale golden colour.
Step 6
Remove from the oven and leave to cool before eating, if you can resist.
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