Recipe for Parmesan shortbread as a snack to accompany B.Gabriel champagnes and, of course, other grower champagnes!
Many thanks to Agustina from Champagne B.Gabriel for sharing the recipe.
Parmesan Shortbread
Ingredients:
Grated Parmesan: 125 g
Butter at room temperature (creamy): 125 g
Wheat flour: 150 g
Butter at room temperature (creamy): 125 g
Wheat flour: 150 g
Preparation:
Preheat the oven to 180 °C.
Line a baking tray with baking paper and set aside.
Grate the Parmesan.
Mix the butter, flour, and Parmesan and knead into a smooth dough.
Line a baking tray with baking paper and set aside.
Grate the Parmesan.
Mix the butter, flour, and Parmesan and knead into a smooth dough.
Divide the dough into two parts, form into two rolls, and wrap in cling film. Refrigerate for at least 15 minutes to make the dough easier to cut.
Remove the rolls, cut into 1 cm thick slices, and place on the baking paper. Bake for 14 minutes at 160 °C. Let cool on the baking tray before serving.
Remove the rolls, cut into 1 cm thick slices, and place on the baking paper. Bake for 14 minutes at 160 °C. Let cool on the baking tray before serving.
