Parmesan Sage Shortbread
This is a base-layer appetizer that holds its structure on a platter. It relies on the quality of your butter and the coarseness of the cheese grate rather than complex leavening.
Temperature is your primary tool
If your butter is too warm, the shortbread will spread into a greasy puddle; if you don't chill the log long enough, you won't get sharp edges when slicing.
- food processor
- plastic wrap
- baking sheet
- parchment paper
- sharp chef's knife
What goes in.
- 1 cupall-purpose flour
- 8 tbspunsalted European-style butter, cold and cubed
- 1 cupParmigiano-Reggiano, finely grated
- 1 tspfresh sage leaves, minced
- 1/2 tspkosher salt
- 1/4 tspblack pepper, freshly cracked
Maintaining crumb structure
Pulse the flour and cold butter only until the mixture looks like coarse wet sand. Over-processing at this stage develops gluten, which turns a tender shortbread into a tough cracker.
The method.
Combine dry ingredients
Pulse the flour, salt, pepper, and sage in a food processor until combined.
Cut in the butter
Add the cold butter cubes. Pulse until the mixture resembles coarse meal.
Add the cheese
Add the grated Parmesan and pulse just until the dough begins to clump together when squeezed.
Shape the log
Turn the mixture onto a sheet of plastic wrap. Roll it into a tight log, roughly 2 inches in diameter. Twist the ends of the plastic to compress the dough firmly.
Chill
Refrigerate for at least one hour. If you plan to bake later, this log can stay chilled for up to two days.
Slice and bake
Preheat oven to 350°F. Slice the log into 1/4-inch thick rounds. Arrange on a parchment-lined sheet and bake for 15–18 minutes until the edges are golden.
Other turns to take.
Rosemary and Walnut
Swap the sage for minced rosemary and fold in 1/4 cup of finely chopped toasted walnuts during the final pulse.
Spiced Chili
Add 1/2 teaspoon of smoked paprika or a pinch of crushed red pepper flakes to the flour mixture for a heat that lingers.
When it doesn't go to plan.
Use a microplane for the Parmesan so the cheese incorporates fully into the dough rather than leaving large, oily pockets.
Let the shortbreads cool completely on the pan; they are fragile when hot and will firm up as the butter sets.
If the dough crumbles while slicing, let it sit on the counter for two minutes to slightly soften the butter, then try again.
The ones that keep coming up.
Can I use pre-grated cheese?
Avoid it. Pre-grated cheese is coated in starch to prevent clumping, which interferes with the dough binding and ruins the texture.
Why did my shortbread spread?
Your butter likely reached room temperature before it hit the oven. If you live in a warm climate, pop the sliced rounds back into the freezer for 10 minutes before baking.