Savoury Herb Shortbread

Round biscuits topped with herbs on wire rack

You’ll be surprised how simple our savoury herb shortbread are to make. All you really need is flour, parmesan and butter, though we’ve added a load of fresh herbs for flavour. If you can bring yourself to share them, these savoury herb shortbread make the cutest gift or moreish party snack.

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Prep Time 15

Cook Time 15

Refrigerate 1

Total Time 1 30

Course Appetiser, Snack

Servings biscuits

Ingredients

1 ¼ cup Chantal Organics Flour
1 cup Mainland Grated Parmesan Cheese
120 g Mainland Unsalted Butter at room temperature
1 tsp Superb Herb Rosemary chopped
1 tsp Superb Herb Sage chopped
1 tsp Superb Herb Parsley chopped
1 tsp Superb Herb Thyme chopped
½ tsp salt
¼ tsp cracked black pepper

To decorate

Superb Herb Rosemary, Sage, Parsley and Thyme
1 tsp Anchor Butter melted

Instructions

Place the flour and herbs in a food processor and pulse until herbs are fine and mixed in. Add the parmesan, butter, salt and pepper and blend until a crumbly dough forms. This will only take 30 seconds to 1 minute.
Pour dough onto a floured board and lightly knead. Roll the mixture into a log shape, wrap with cling film and place in the fridge until firm, about 1 hour.
Preheat oven to 180C and line a baking tray with baking paper.
Remove the log from the fridge, discard the cling film and slice into 1cm rounds.
Lightly dab the shortbread with melted butter, then place the herbs on top to decorate. Place the shortbread onto the baking tray, leaving room around each shortbread to expand.
Bake for 15 minutes until just golden. Let sit for 5 minutes, then transfer to a wire rack to cool. The shortbread will firm up as they cool.