Savoury Rosemary and Asiago Shortbread

    (2)
    30 mins

    A savoury shortbread, great as an appetiser or to serve with a selection of cheeses and dips.


    2 people made this

    Ingredients
    Serves: 24 

    • 125g butter, softened
    • 2 tsp caster sugar
    • 250g plain flour
    • 60g freshly grated Asiago or Parmesan cheese
    • 2 tsp dried or 2 tablespoons chopped fresh rosemary
    • 1/2 teaspoon paprika

    Directions
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Pre-heat oven to 180 degrees C. Lightly grease 2 large baking trays.
    2. Beat butter with sugar until light and fluffy.
    3. In a separate bowl, combine flour, cheese, rosemary and paprika; add to butter mixture. With hands, mix to form dough.
    4. Divide dough into three even pieces. On a lightly floured surface, slightly flatten each piece of dough and roll into a 30 cm rope - the same way you'd roll out a piece of plasticine. Slice each rope into 16 even thin slices.
    5. Place on a baking tray and bake for 15 minutes or until lightly golden. Let cool completely.
    6. Served warmed up or at room temperature. Can be stored for several days in an airtight container.
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    Reviews and ratings
    Global ratings:
    (2)

    Reviews in English (2)

    by
    6

    found this very tasty but ingredients didn't make 48 pieces?  -  19 Nov 2009  (Review from Allrecipes UK | Ireland)

    by
    5

    So I changed the recipe in as much as I used cayenne instead of paprika, used smoked salt and just 1/4 tsp sugar and black pepper as well. The amount made depends on how thin u roll and how big a cutter you use of course. I made 44 and scraps which are cooks treat [of course!!] great with a glass of red or for when you fancy something savoury!  -  01 Apr 2012  (Review from Allrecipes UK | Ireland)

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