Parmesan shortbread recipe from of 23-02-2014 [Updated on 30-05-2016]
Parmesan shortbread biscuits are a very nice thing to serve if you want to prepare an aperitif at home, bring to the table some tarallini and a few cups of peanuts and more than local and local, or at least, not in winter;) I sprinkled the shortbreads with parmesan with various herbs and spices to make various flavors, you choose the ones you like best and let me know what you think. I recently returned home, I liked Berlin a lot and thanks to its huge spaces and its services it made these days with Elisa even more pleasant, moving around with the stroller was very easy and it is not a trivial matter. I love traveling abroad, they always leave a particular taste in my mouth made up of smells, scents and traditions that I could never know and fully savor except by visiting a different place every time, now but I have to unpack and put everything in order, so I leave you and wish you a happy Sunday, pelvis; *
How to make parmesan shortbread
Put the flour, softened butter, Parmesan, salt and a pinch of baking soda in a bowl.
Knead for a long time and if the mixture is too grainy, add 2 tablespoons of water
Knead until you get a dough.
Roll out on a surface to form a sheet then make the shortbread biscuits of various shapes.
Brush with a little milk and sprinkle the Parmesan shortbread with spices, herbs and dried fruit (I used pink pepper, rosemary, sesame seeds, poppy seeds, fennel and pine nuts).
Bake at 180 ° C in a preheated convection oven and cook for 10 minutes, then let it cool and serve for your aperitif.