Rosemary Parmesan Shortbread

I can never seem to find store bought crackers for a cheese board that are tasty, the right size and that look good. Don’t you also find that you’re always left with tons of them that just go in the trash? These savoury shortbreads always make an appearance on cheese assortments I do for my clients. Instead of having many varieties of mediocre crackers you can elevate your spread by baking your own. Feel free to change up the herbs and season as you wish. Dough can be frozen as can the baked cookies. Check out my tips for a seasonal Winter Cheese Board

Preheat oven to 350

1 3/4 cups flour

1/2 pound salted butter at room temp

1/2 cup freshly grated parmesan

11/2 tsp dried rosemary ( or any herbs you like )

Beat all ingredients in a stand mixer until mixture comes together. Dump onto floured surface. Divide dough into 2 pieces and either roll dough out on a floured surface to about 1/4 inch thick and cut shapes with a cookie cutter. You can also roll the dough into a log and slice as many or as little as needed. Place on a parchment lined baking sheet and bake for 15 minutes on middle rack. Makes approx 24 biscuits. Freezes well before or after baked.

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