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!
Servings: 35 - 40 cookies
- 1 ⅓ cups plain flour (170g)
- 3.5 oz softened butter (100g/ ½ cup)
- 1.5 cups freshly grated parmesan (70g)
- 1 egg
- 1 tablespoon fennel seeds (adjust to preference)
- 1 tablespoon chilli flakes (adjust to preference)
Put all ingredients in a food processor and blitz together until the majority of it has clumped together (there will be some crumbs).
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.
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.
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.
Pre-heat the oven to 180C (350F)
Once chilled cut the dough logs into coins around 1 cm (½ inch thick) and place on a baking tray.
Bake until starting to turn golden around the edges (around 15-20 minutes) set aside to cool and serve.
- Make sure the butter is softened before using
- You can easily adapt the seasonings to your liking (try out different herbs and spices or leave them out altogether)
- The raw dough can be kept in the fridge for up to 3 days before baking
- Baked cheese cookies will store well in airtight containers
Calories: 49kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 70mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg