Parmesan Shortbreads

I have been away for Christmas and I have been away for New Year. Both from the country as well as from the blog. In fact, for the first time in my life after my school days I was actually holidaying during the holiday season. Years of dreams, months of planning and weeks of excitement later I stepped foot at the Leonardo da Vinci Airport at Rome, Italy. Well, not exactly I, but we. This time, I had my partner in crime accompanying me. What followed for the next two and half weeks would be memories that I’d look back at fondly time and again. (A detailed account of my Italian Holiday will be coming up on the blog very soon)

But months before landing in Italy, I had bought this book by Nigella Lawson: Nigellissima, Instant Italian Inspiration. And almost immediately after going through the recipes I transfixed my gaze on this one. So one fine day after returning from New Market with a bagful of parmesan, I got down to making these delicious little beauties. And boy, weren’t they a riot! I followed it up with another batch, because of course the first batch disappeared in the blink of an eye! So one little suggestion, if you at all get down to making this one, make sure that while your parmesan shortbreads are baking in the oven, you have ingredients for your second batch ready!

Makes 35 shortbreads
Ingredients:

Flour: 150 gm
Butter: 70 gm
Parmesan cheese, grated: 100 gm
Egg yolk: 1

Method:

1. Plonk in all your ingredients in the bowl of a mixer and mix till a dough forms. Take it out on a flat surface and knead it for 4-5 minutes till it takes shape and is smooth to touch.

2. Divide the dough into two and roll them in the shape of a cylinder. With a clingfilm, wrap the dough-cylinders, twisting the ends, and let them rest in the refrigerator for an hour or so.

3. Preheat the oven to 180ºC and line a baking tray with baking parchment. Set aside.

4. Now take the dough-cylinders out of the fridge, unwrap the clingfilm and cut them up into 1cm slices. Arrange on the baking parchment.

5. Bake for 20-22 minutes but start checking from 15 minutes. Bring them out of the oven when they turn golden at the edges and let cool on a wire rack for 20-30 minutes.

6. Pop them directly into your mouth or enjoy these with a cup of tea/coffee or even with some wine.

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Also, I’m sure you wouldn’t want to miss out on some mouth-watering goodies at the second annual bakers’ showcase organised by the Kolkata Food Bloggers on March 13.