These snacktacular biscuits accept a funny footling dorsum story. We were assist a vegetarian barbecue co-hosted past times a love vegan friend, together with she willingly took accuse of decorating a pavlova for dessert. She's non inwards the habit of prepping dairy, together with she accidentally whipped a batch of cream all the agency to butter! Since she had no involvement inwards using it, nosotros popped it into a jounce together with took it home. (There was all the same leftover cream, together with the pavlova was saved.)
I resolved exercise that butter the side past times side day, when nosotros were assist a New Year's Day potluck. The dessert course, a duo of salads together with a vegetarian centrepiece were already planned past times others. I remembered some fantastic home-baked shortbreads that I lately ate at a birthday party, together with figured I'd laissez passer on them a go.
The 1 extra challenge to this conception was that 1 of our hosts eats gluten-free! I'm delighted to study that the recipe I'm posting hither industrial plant but every bit easily alongside Orgran gluten gratis flour every bit it does alongside apparently flour. I made 1 batch alongside each flour type every bit a risk-spreading measure, since at that topographic point was enough of butter to become around. I seasoned both batches alongside some fancy smoked garlic together with rosemary salt; the gluten-free ones had the common salt worked into the dough together with some leftover slivered almonds pressed into their tops, spell the glutenful biscuits were sprinkled alongside the salt.
The shortbreads were but the matter for nibbling on alongside cocktails earlier our meal. The textural deviation betwixt the 2 batches was real subtle. I'd baked all of them to a soft texture, together with I'd live interested inwards gently pushing them to a deeper, crumblier dark-brown inwards future. I noticed that they rapidly went stale next exposure to air, but somehow the biscuits were all the same all gone past times Jan 2.
Parmesan shortbread
(slightly adapted from epicurious)
1 2/3 cups apparently flour
1 loving cup grated parmesan cheese
pinch of cayenne pepper
pinch of salt
200g mutual frigidity butter
drib of iced water
fancy salt, slivered almonds or some other garnish (optional)
Place the flour, parmesan, cayenne together with common salt inwards a large nutrient processor bowl; pulse them together to mix. Cut the butter into fossil oil cubes, drib them into the nutrient processor, together with blend everything together until good combined. If the mixture isn't yet clumping into a dough, add together a footling iced H2O spell the blades are all the same running.
Turn the clumped mixture onto a large canvass of plastic wrap. Bring it together into a unmarried volume together with operate it into a thick sausage shape: I went for a cylinder almost 4cm inwards diameter together with 25-30cm long. Wrap the dough upwards inwards the plastic roll together with refrigerate until firm, at to the lowest degree an hour.
Preheat an oven to 180°C. Line 1 or 2 trays alongside baking paper.
Retrieve the dough log from the fridge. Slice it into rounds (mine were almost 5-7mm thick) together with identify them on the baking trays. Sprinkle them alongside whatsoever garnishes you've chosen, gently pressing them into the top. Bake the biscuits for almost twenty minutes, until they're golden dark-brown to a greater extent than or less the edges. Let them cool for at to the lowest degree v minutes earlier moving them. Store them inwards an airtight container - they become stale chop-chop inwards the opened upwards air!
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