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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.
- 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.