While I was flipping through the pages of Sweet Paul’s latest magazine, this recipe for Parmesan Fennel Shortbread really jumped out at me. I love the idea of a savory “cookie” that pairs well with various cheeses. I recently served these tasty morsels at a small dinner party aside a creamy wedge of French brie. The potent flavor and aroma of these shortbread cookies provided a nice contrast to the silky, rich cheese. Continue reading for the recipe.
Parmesan Fennel Shortbread
Adapted from Sweet Paul Magazine.
1½ cups flour
½ cup butter, cold and cubed
1 cup grated Parmesan cheese
¼ cup whole milk
1 tablespoon fennel seeds
Add flour and butter to a food processor and pulse until the the mixture resembles coarse meal. Add the Parmesan cheese and pulse to combine.
Transfer the mixture to a large bowl, add milk and stir. Keep in mind that this will be a fairly dry dough. Drizzle in a little more milk if you find your dough is not coming together. Turn the dough out onto a large piece of parchment paper. Form the dough into a 1 inch round log and wrap up in the parchment paper. Chill until firm (at least 1 hour).
Preheat oven to 350°F.
Line a baking sheet with parchment paper or a silpat. Cut the dough log into ¼ inch thick rounds and place on the baking sheet. Sprinkle the rounds with fennel seeds.
Bake until golden (11 – 13 minutes). Cool the shortbread on a wire rack.
Makes approximately 20 shortbread “cookies”.
These look very delicious. Would be lovely to have for my afternoon tea with my friends. Thanks very much for sharing.
You are amazing. I love fennel, I love shortbread, & I love any & all cheese. I can’t wait to try these – they look delicious.
I love the idea of a savory cookie, too. . . this is saved!
Great recipe! As I read it, thought of one interesting addition, a few red pepper flakes to give it a little heat. (Yes, I am a bit strange)
These sound fantastic. I love fennel!
Another ‘easy’ and delicious looking recipe. Another must try now that the holidays are fast approaching. This just might be a big hit.
Thanks,
Joanne
Wonderful! I bet they would taste good with a glass of wine too!
I cannot wait to try this shortbread, as I can only imagine how delicate and tasty these are! Thanks for sharing.
wonderful recipe! fennel seeds are a classy touch to the bread