Parmesan Cheese Cookies
Parmesan Cheese Cookies made with freshly grated parmesan cheese, fennel seeds and red pepper flakes for a little kick. These savoury shortbread biscuits are whipped up using a food processor so are super easy! Serve as part of an antipasto platter, cheese board or simple snack!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 35 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/3 cups plain flour ((170g))
- 3.5 oz softened butter ((100g/ 1/2 cup))
- 1.5 cups freshly grated parmesan ((70g))
- 1 egg
- 1 tbsp fennel seeds ((adjust to preference))
- 1 tbsp chilli flakes ((adjust to preference))
Instructions
- 1
Put all ingredients in a food processor and blitz together until the majority of it has clumped together (there will be some crumbs).
- 2
Turn it out onto a clean surface and bring the dough together (you may need a very light dusting of flour to stop it sticking), knead gently for a few seconds and bring it together to a smooth ball.
- 3
Cut the dough in half then take one half and roll it into a sausage shape keeping each end flat and not rounded. The cookies don't expand much in the oven so the size you roll out will be the size of the cookies.
- 4
Roll the sausage shape in plastic wrap and twist the ends to seal, repeat with the second half then place in the fridge for 45minutes to 1 hour to chill.
- 5
Pre-heat the oven to 180C (350F)
- 6
Once chilled cut the dough logs into coins around 1 cm (1/2 inch thick) and place on a baking tray.
- 7
Bake until starting to turn golden around the edges (around 15-20 minutes) set aside to cool and serve.