I’m so excited about these savoury shortbread cookies! I’ve been meaning to make them for ages and now I just don’t know why I waited this long.
They’re totally addictive.
Not joking. I ate about 4 of them just while I was taking photos.
I really want another one. Like, now. They’re that good.
I first fell in love with the chilli and parmesan combo when I made these.
This recipe called for pesto, and I loved the idea that I could combine my favourite chunky chilli pesto with cheese in a biscuit. Like a meal all in one!
There’s lots of flavour in these babies, with the spices, chilli kick, parmesan and pesto inside. And the shortbread is buttery and crumbly and everything that shortbread should be.
These were lunch.
They’re about to become dinner. Real life.
- 2 cups plain flour
- ¾ cup + 6 tbsp grated parmesan cheese
- ¼ cup pesto of choice
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp chilli powder
- 22og unsalted butter, cold and cubed (1 cup, 2 sticks)
- Preheat the oven to 180 C (350 F) and line a couple of trays with baking paper.
- Place the flour, ¾ cup of parmesan, pesto, salt, onion powder, chilli and butter into a food processor. Pulse the machine on and off until a dough forms.
- Gather the dough together and give it a light knead.
- Scoop rounded teaspoons of the dough and roll them into balls. Place them on the baking trays and press them down into 2 inch diameter rounds.
- Sprinkle the remaining 6 tablespoons of parmesan over the shortbread.
- Bake for 20 minutes, until golden. Makes 24 cheese cookies.
Adapted from Sixteenbeans, recipe originally from Epicurious.