We all know that shortbread is synonymous with the holiday season (hello Walkers Christmas collection) and a classic combination of rosemary, sage and thyme herbs makes these little nibbles oh so festive. This shortbread recipe is made the same way as sweet shortbread cookies with just the added Parmesan and herbs. There are 2 ways to make shape shortbread cookies. The first way is to make a log out of the dough, then cut into rounds. The second method, and my personal favorite, is to roll the dough out and use a fluted cookie cutter, which results in a perfectly round shape.
Shortbread history
It’s a very simple biscuit with only 2 ingredients that is traditionally Scottish (but very popular in England too) originating in the medieval times and Mary Queen of Scots. These little biscuits were traditionally reserved for special occasions like weddings and Christmas. While we don’t see them too often any longer at weddings, they definitely make a splash this time of year and are very popular for the Christmas holiday.
Savory shortbread serving idea
You would definitely want to serve these with charcuterie (meats, cheeses, etc.) Rosemary Sun-Dried Tomato Olives and maybe some English Pickled Onions and Mushroom Pâté.
Making Shortbread Crackers
These are very delicate little fellas so remember to handle with care! Made with only 6 ingredients, they start out by rubbing butter in with flour, then adding the herbs and Parmesan. It is best to refrigerate the dough when done to give the butter time to firm up to prevent them spreading in the oven. You can also make the dough a day ahead, then bake the day you need them, or bake the day before. The choice is yours. When it comes to the butter for sweet shortbread I like to use salted butter. But since this recipe has salty Parmesan cheese, I use choose to use unsalted butter.
How to store shortbread
They will keep for up to a week in a sealed container at room temperature, or refrigerated for 10 days.
Presentation
I like to add a little sprig of thyme, a leave of rosemary and a small sage leaf to the tops of the crackers before baking hinting at their flavors, but this is entirely your choice. Optional additions: Chopped nuts, a little lemon zest or dried fruit.
I prefer unsalted butter because the Parmesan add enough salt, so just keep this in mind if you choose to use salted.
