Follow the trend of decorating food with edible flowers with this recipe for melt-in-your-mouth Parmesan shortbread!
Prep Time: 10 minutes
Rest Time: 15 minutes
Baking Time: 10-12 minutes at 350°F (180°C)
Difficulty: easy
Yield: 25-30 shorbreads
Ingredients
- 1 1/4 cup of parmesan, grated (150 g)
- 1/3 cup + 2 tablespoons of cold butter, cut in chunks (100 g)
- 1 cup + 1 tablespoon of all purpose flour (150 g)
- some edible flowers
Instructions
- Preheat oven to 350°F (180°C). Line an oven tray with baking paper and set aside.
- Grate the parmesan.
- In the bowl of the food processor, pour the parmesan cheese, then add the butter and flour, and mix for about 2 minutes. The dough really looks like sand, that’s normal!
- Remove the dough from the bowl and divide it into 2 piles.
- Roll each one into a sausage shape, pressing firmly with your fingers, and place the sausages in the refrigerator for 10-15 minutes to facilitate cutting.
- After this time, cut the sausages into thin slices (0.20 inches – 0.5 cm max.).
- Arrange the slices on the prepared baking sheet, making sure to space them out a bit, then place a few edible flower petals on top.
- Bake for 10-12 minutes at 350°F (180°C) or until the shortbread is light in color.
- Remove from oven and cool on a wire rack before serving.