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Home Collections Party Food

Parmesan Shortbread Biscuit (3 ingredients)

By:Nagi
Published:18 Mar '16Updated:28 Sep '19
213 Comments
Recipe v

Butter, flour and parmesan. That’s all you need to make buttery parmesan shortbread biscuits. And you’ll be amazed how fast these are to make – no cookie cutter required! Watch the 15 second video here to see how easy these are to make!

Parmesan Shortbread Biscuit - Butter, flour and parmesan (rosemary optional) is all you need to make these perfectly buttery, crumbly shortbread biscuits.

PARMESAN BISCUITS

My mother makes these incredible parmesan biscuits that I frequently beg her to make. Until recently, I had no idea they were made with just 3 ingredients: butter, flour and parmesan. Nor that they took all of 2 minutes to make the dough.

“Why didn’t you tell me before?!” I exclaimed. “If I’d known they were that easy, I would have been making them myself!”

“I don’t know,” she said calmly. “I just never thought of it. They aren’t that special.”

“Aren’t that special?” I gasped, flabbergasted. “These are my favourite biscuits.”

“That’s so typical of you,” she said. “Just because it’s got cheese in it.”

OK, well that’s true. I couldn’t argue with that. And of course, having discovered they were made with only 3 ingredients, I declared them to be so fabulous that I had to share them on my blog.

Parmesan Shortbread Biscuit - Butter, flour and parmesan (rosemary optional) is all you need to make these perfectly buttery, crumbly shortbread biscuits.

Parmesan Shortbread Biscuit - Butter, flour and parmesan (rosemary optional) is all you need to make these perfectly buttery, crumbly shortbread biscuits.

These biscuits are savoury shortbread biscuits, which means they are buttery and crumbly, just like the sweet ones.

Except these are cheesy. Parmesan cheesy.

You barely need the recipe for this. Butter, flour and parmesan, whizz until crumbs form, form a log, wrap in cling wrap, refrigerate, slice, bake for 12 minutes.

Parmesan Shortbread Biscuit - Butter, flour and parmesan (rosemary optional) is all you need to make these perfectly buttery, crumbly shortbread biscuits. Parmesan Shortbread Biscuit - Butter, flour and parmesan (rosemary optional) is all you need to make these perfectly buttery, crumbly shortbread biscuits.

3 ingredient magic. That’s what this is. Honestly, these exact biscuits are sold in a certain up market grocery store in Sydney (which shall remain unnamed!) for close to $10. And you get less than one batch of this!

Parmesan Shortbread Biscuit - Butter, flour and parmesan (rosemary optional) is all you need to make these perfectly buttery, crumbly shortbread biscuits.

I have 2 words of caution about these:

1. Making as a gift: If you make these with the intention of gifting them, please just make a double batch. Don’t kid yourself into believing that you won’t “taste test” so many that you end up with a dismal scant pile for your friend, so small that you can’t possibly give that as a gift so you end up doing an emergency present run énroute to the birthday lunch; and

2. To nibble with wine: These are brilliant to have as nibbles. But they go a little too well with wine. What happens is that that the cheesy buttery biscuits make you thirsty, so you drink more, and the more you drink the more you nibble. An endless viscous cycle. So as with #1, just make a double batch. 🙂

OK, so #1 may have happened to me last weekend. And come to think of it, #2 as well. Oops.

Happy weekend! – Nagi x

PS Please do not count the biscuits in the photos below. I can tell you now, there are 5 missing!!!

Parmesan Shortbread Biscuit - Butter, flour and parmesan (rosemary optional) is all you need to make these perfectly buttery, crumbly shortbread biscuits.

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Parmesan Shortbread Biscuit - Butter, flour and parmesan (rosemary optional) is all you need to make these perfectly buttery, crumbly shortbread biscuits.

Parmesan Shortbread Biscuits

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Savoury Biscuits
4.83 from 47 votes
Servings25 -30
Tap or hover to scale
Print
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These buttery biscuits have the texture of shortbread with the kick of parmesan cheese flavour. The biscuits are buttery and have a "soft crumble" when you bite into them. IMPORTANT: Please ensure you measure the ingredients by weight. Cup sizes measure between countries and so for accuracy reasons, I have written the recipe by weight rather than cups because this recipe requires accurate measurement of ingredients to achieve the desired result.

Ingredients

  • 3.5 oz / 100g salted butter , chopped (Note 1)
  • 3.5 oz / 100g parmesan cheese , grated (Note 2)
  • 3.3 oz / 95g plain flour

For rosemary flavoured biscuits

  • 1 tbsp rosemary leaves , roughly chopped (or 2 1/2 tsp dried rosemary)

Instructions

Two Ways To Make The Dough

  • Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
  • Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
  • If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.

Make the biscuits

  • Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
  • Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
  • Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
  • Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ 1/3" thick rounds.
  • Place the biscuits onto the baking tray at least 2cm / 1" apart.
  • Bake biscuits for 12 minutes or until light golden.
  • Stand on trays for 5 minutes then transfer to a wire rack to cool.

Recipe Notes:

1. If you don't use SALTED butter, please add 1/2 tsp salt.
2. To make this super easy, I use store bought grated parmesan cheese. The fresh kind from the refrigerator section (I get mine from Harris Farm Markets), not the fake parmesan in the pasta aisle!
100g/3.5oz parmesan cheese is approximately 3/4 cup BUT it is important to weight it rather than measure it by cup because the weight by volume of grated parmesan cheese varies greatly between brands, freshly grated vs store bought grated.
3. Sometimes, you will end up with a small ridge around the rim of the biscuit. You can see it a bit in the photos but sometimes they are even more prominent. If you want a perfect, evenly golden surface with no ridge, use a flat bottom glass and lightly press on the surface of each biscuit on the baking tray.
4. Adapted from this recipe from Taste.com.au.
5. Nutrition per biscuit assuming 30 biscuits.
3 Ingredient Parmesan Biscuits Nutrition

Nutrition Information:

Serving: 10gCalories: 46cal (2%)Carbohydrates: 2.5g (1%)Protein: 1.4g (3%)Fat: 3.4g (5%)Saturated Fat: 2.2g (14%)Cholesterol: 10mg (3%)Sodium: 50mg (2%)Potassium: 4mgVitamin A: 100IU (2%)Calcium: 30mg (3%)Iron: 0.2mg (1%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Parmesan Shortbread Biscuit - Butter, flour and parmesan (rosemary optional) is all you need to make these perfectly buttery, crumbly shortbread biscuits.

 

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213 Comments

  1. Kyo says

    February 25, 2023 at 5:35 pm

    5 stars
    Better than store-bought savoury biscuits. I’ll make these again and again. Oh yeah!

    Reply
  2. Lesley says

    December 16, 2022 at 4:46 pm

    For the biscuits could I replace the flour with almond flour?
    Thanks
    Lesley

    Reply
  3. Valerie says

    December 15, 2022 at 12:10 pm

    I have made and eaten😋these lovely morsels-question..are they supposed to be crispy or soft? Delicious anyway👍

    Reply
  4. Mary Daley says

    December 11, 2022 at 11:03 am

    I made these last week. Divine 😋
    Can I make the dough and keep it in the fridge for a week before baking.

    Reply
  5. Leslie Jones says

    May 16, 2022 at 11:56 am

    Hi, Nagi
    Just made a batch of these beautiful biscuits. They are really morish!
    Can they be frozen?
    Thanks,
    Leslie

    Reply
    • Nagi says

      May 16, 2022 at 6:19 pm

      Yes they freeze well Leslie! N x

      Reply
  6. Cat says

    April 10, 2022 at 6:15 pm

    Hi Nagi! Would these cookies hold up to being stamped (debossed) before baking?!

    Reply
    • Nagi says

      April 10, 2022 at 6:44 pm

      Hi Cat – I haven’t tried embossing those myself but it is quite a firm shortbread so it might hold a pattern – let me know how it goes! N x

      Reply
  7. Lesley says

    March 25, 2022 at 12:48 am

    They look amazing desperate to taste them.

    Reply
    • Nagi says

      March 25, 2022 at 4:19 pm

      Thanks Lesley – happy baking! N x

      Reply
  8. Esra Nortj'e says

    March 19, 2022 at 8:50 pm

    5 stars
    Yummo, absolutely 💯 great recipes.

    Reply
    • Nagi says

      March 21, 2022 at 1:42 pm

      THank you Esra! N x

      Reply
  9. Caroline says

    March 7, 2022 at 4:13 am

    Hi Nagi! Just made these yesterday and they were yum, thoroughly packed with cheesy flavour, but a bit on the salty side for my mum. I’d like to tone down the saltiness by about 25%. Do you think simply using unsalted butter without additional salt would make too bland, or should I still use salt but say 1/4 or 1/8 tsp instead? Would be grateful for your thoughts as its such a great snack I’d like to share with my family. Thanks!

    Reply
    • Nagi says

      March 7, 2022 at 1:02 pm

      Hi Caroline – the parmesan can add a lot of salt so try it with. unsalted and taste a bit of the dough to see if you think it needs a bit more salt. Once you know what quantity suits your taste, make a note and use that amount every time! N x

      Reply
  10. Gayle says

    February 3, 2022 at 4:21 pm

    Hi! Can we sub parmesan with pecorino romano?

    Reply
    • Nagi says

      February 4, 2022 at 3:50 pm

      Hi Gayle – yes you could do that in this recipe. N x

      Reply
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