SAVOURY COOKIES
These savoury Parmigiano cookies require minimum baking skills and three basic ingredients. Perfect with wine, they’re sure to wow your friends and family.
If you’re looking for a quick and easy snack, look no further! These Italian Parmigiano cookies are the easiest and most delicious savoury cookies you’ll ever make.
Mmmmmmmm they’re delicious! Perfect addition to a charcuterie board. This is absolutely it’s a crowd pleaser.
Enjoy!
Ingredients:
-100 g cold unsalted butter, cut into small chunks
-100 g organic all-purpose flour
-100 g Parmigiano cheese, finely grated
-fresh rosemary needles
-black pepper to taste
-2 tablespoon warm water or a small beaten egg
Preparation:
In a stand mixer over medium-low speed, mix together the butter, flour and Parmigiano cheese, until finely crumbly.
Add fresh chopped herbs and black pepper to taste, and knead until you form a dough.
Divide the dough in half. Roll each half into a uniform log, about 3 cm in diameter.
Wrap the 2 cylinders in cling film, and refrigerate for 15 minutes.
Preheat the oven to 350°F
Cut each log into 1 cm thick rounds.
Arrange the cookies on a baking tray lined with parchment paper.
Brush the surface of each cookie with a bit of warm water or a beaten egg.
Sprinkle a tiny amount of extra grated Parmigiano or chopped fresh herbs on top.
Bake for 10 minutes, or until the cookies are golden on top.
Remove the cookies from the oven, they will still be quite soft. Allow them to cool.
Bake for 10 minutes, or until the cookies are golden on top.
Remove the cookies from the oven. They will still be quite soft.
Allow them to cool completely on a baking rack, then serve.
Serve on charcuterie boards with some olives from @getkristinas and sip on your favourite wine.
TIP:
* Store leftovers in an airtight container, and refrigerate for up to 4 days.
Enjoy!
Click here for Savoury Cookies on Instagram
Click here to find more delicious recipes at @rbm_cooking
All photos by Rosa Basile-Marrello