Photo: Wesual Click
Parmesan shortbreads
4 ingredients
30 min + 30 min
Makes 35-40
openrecipes
I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. Indeed you can make the dough, wrap it and then leave it in the fridge for up to three days before slicing an baking, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing.
Estimated Nutrition (whole recipe, rough)
745
Calories
29g
Protein
25g
Fat
96g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 150g/5½oz plain flour
- 75g/2¾oz parmesan
- 100g/3½oz unsalted butter
- 1 free-range egg yolk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes