Savoury Shortbread
Parmesan Chive Shortbread
Buttery with a hint of chive, present this as a unique hostess gift.
Preparation Time:
20 Minutes
Ingredients:
| 1 cup | all purpose flour | 250 ml |
| 1/3 cup | grated Parmesan cheese | 75 ml |
| 1/2 cup | cold Gay Lea Salted Butter, cubed | 125 ml |
| 2 tbsp | chopped fresh chives | 25 ml |
Instructions:
In bowl, combine flour and Parmesan cheese. Cut in butter until mixture resembles very coarse meal. Stir in chives. Transfer to work surface and knead gently into ball. Shape into log, 1-1/2" (4 cm) in diameter. Cover with plastic wrap and refrigerate until firm, about 1 hour.
Preheat oven to 350F (180C).
Slice into 1/4" (5 mm) thick slices. Place on parchment paper-lined cookie sheets.
Bake in centre of oven for 10 minutes. Cool on pan on rack. (Shortbread can be stored in airtight container for up to 2 days).
Makes 24 shortbread.
Preheat oven to 350F (180C).
Slice into 1/4" (5 mm) thick slices. Place on parchment paper-lined cookie sheets.
Bake in centre of oven for 10 minutes. Cool on pan on rack. (Shortbread can be stored in airtight container for up to 2 days).
Makes 24 shortbread.