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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.
Fennel Shortbread
Adapted from Sweet Paul Magazine.
Ingredients
- 1½ cups flour
- ½ cup butter, cold and cubed
- 1 cup grated Parmesan cheese
- ¼ cup whole milk
- 1 tablespoon fennel seeds
Instructions
- 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.
Tried this recipe?Tag @brandiego on Instagram so I can check it out!
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
MaryMoh says
These look very delicious. Would be lovely to have for my afternoon tea with my friends. Thanks very much for sharing.
Barb Nicely says
You are amazing. I love fennel, I love shortbread, & I love any & all cheese. I can’t wait to try these – they look delicious.
[email protected] of Rosemary says
I love the idea of a savory cookie, too. . . this is saved!
Jason's BBQ Adventures says
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)
Fight the Fat Foodie says
These sound fantastic. I love fennel!
Winelady Cooks says
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
Tiffany says
Wonderful! I bet they would taste good with a glass of wine too!
Cristina - TeenieCakes says
I cannot wait to try this shortbread, as I can only imagine how delicate and tasty these are! Thanks for sharing.
Suchitra says
wonderful recipe! fennel seeds are a classy touch to the bread