I have been craving those Parmesan Fennel Shortbreads for a while!…They’re quite complex tasting: mildly cheesy, slightly sweet and savoury from the crunch of salt and fennel seeds… It’s my favorite thing to have at tea time!
PARMESAN SHORTBREAD WITH FENNEL AND SEA SALT
Makes: 20 mini shortbreads
1/4 cup butter, room temperature
2 tablespoon powdered sugar
1/4 teaspoon freshly ground black pepper
pinch of salt
1/2 cup all purpose flour
1/4 cup finely grated parmesan
1/4 tablespoon crushed fennel seeds
1/2 tablespoon Maldon sea salt
1/2 tablespoon olive oil
Preheat oven to 350 F
Cream the butter and powdered sugar until smooth. Add the salt and pepper and continue to cream until light and fluffy. Add the flour and parmesan and mix just until dough comes together.
Shape the dough into a rectangle and wrap with plastic wrap. Chill until firm. When firm, remove from the fridge and let stand for 30 minutes. Remove plastic wrap and roll out on a lightly floured surface to a 1/4″ thickness. Cut out with cookie cutters or slice into rectangles. Arrange cookies on a parchment paper lined baking sheet. Brush cookies generously with oil and sprinkle with crushed fennel and sea salt.
Bake, rotating halfway through until cookies are golden brown, about 20-24 minutes. Let cool on sheet for at least 10 minutes. Serve warm or at room temperature.
Pictures and Recipe via i am a food blog.