Have you ever tried making savory cookies? With a handful of ingredients used, you might be surprised at how easily they come together! These parmesan-rosemary shortbread cookies are a unique, fun party appetizer that can be prepared in advance. These are perfect for someone who prefers savory over sweet. My bestie is almost repulsive to anything sweet and fan of simple savory dishes, so I zeroed down on making these for his birthday this year.

With a texture that’s almost identical to a sweet shortbread, these parmesan-rosemary shortbread cookies are a bit more flakier. The parmesan adds in salt and umami, rosemary adds an earthy flavor, and ground black pepper adds a subtle heat at the end.

During my recipe trials, I found that while the classic 2:3 shortbread ratio of butter and flour is standard, variations in the amounts of sugar, parmesan, and the use of eggs set each recipe apart. Adding in an egg yolk would result in a better binding and texture, but since I don’t use them, I tried some eggless recipes before finalizing this one. Some recipes skip adding in sugar, which I feel provides a sweet and salty balance while creating even browning.

These crackers are highly addictive and can be easily customized by experimenting with different herb and cheese combinations, so do try them!

Servings: 24 – 30 cookies
Calories: 45 per cookie
Preparation Time: 35 minutes (including 30 minutes refrigeration)
Cooking Time: 15-18 minutes

Ingredients:

• 140g or 1 cup All purpose flour (maida)
• 80g or 3½ tsp Butter (add 2g salt if using unsalted butter)
• 33g or ¾ cup Grated Parmesan cheese
• 18g or 3½ tsp Powdered sugar
• 1g or 1 tsp Rosemary
• 1g or ½ tsp Black pepper powder

Method:

1. Start by taking softened butter in a bowl and whipping it lightly for a minute. Then add in the powdered sugar and continue to whip the mixture for 2-3 minutes, by which it would become light and creamy.

2. Next, add in the remaining ingredients and rub everything together to get a crumbly texture. Once the dough is crumbly, transfer it onto a flat surface and knead it with your palms for a minute to form a hard dough. Be careful not to overwork the dough, as this could result in a chewy texture.

3. Once the dough is ready, gently shape it into a log or cylinder, that is about 3cm / 1¼ inches in diameter. Roll the log in a piece of clingfilm or parchment paper, twisting at the ends to seal it tightly and put the roll in the refrigerator for at least 30 minutes. This will make it easier to cut the dough into slices later.

4. When you’re ready to bake the parmesan shortbreads, preheat the oven at 170°C for at least 10 minutes. Meanwhile, remove the chilled logs of dough from the refrigerator and using a sharp knife, cut it into slices of 6 – 8 mm thickness.

5. Arrange the shortbread slices onto a baking tray lined with parchment paper, leaving some space in between each slice and bake them in the preheated oven for 15 – 20 minutes, by when the edges should start turning pale gold. Keep a close eye on the shortbread as it bakes, as it can quickly go darker.

6. Once the shortbread is baked, remove it from the oven and let it cool on the baking tray for a 2 – 3 minutes. Then, transfer it to a wire rack to cool completely. The Parmesan shortbread can be served warm or at room temperature and pairs well with a variety of drinks and appetizers. Enjoy!

Notes:

1. If you’re not a fan of rosemary, you can try swapping it out for other herbs like thyme or oregano, which will equally pair well with the cheese.
2. If you do not have parmesan cheese on hand, you can alternatively use any other hard cheese like cheddar or pecorino, which will give a similar feel.
3. The dough logs and sliced shortbreads can be made ahead and kept in the fridge for up to 2 days or frozen, wrapped in a double layer of clingfilm and a layer of foil, for up to 3 months. Bake as directed in the recipe.
4. You can store the baked shortbreads in an airtight container for up to a week.