Parmesan shortbreads
Ingredients
- 150 gram(s) plain flour
- 75 gram(s) grated parmesan
- 100 gram(s) unsalted butter (soft)
- 1 egg yolk
Method
Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump.
Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.
Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now roll this up in a piece of clingfilm, twisting the clingfilm at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.
Preheat the oven to 180°C/gas mark 4 while the wrapped cylinders of dough rest in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily: aim for about 1cm; think fat £1 coins, or similar.
Arrange on a baking sheet lined with baking parchment, and put in the oven for 15–20 minutes, when they should be just beginning to turn a pale gold at the edges.
Remove from the oven, then leave to cool (if you can) before eating.
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