Parmesan Shortbread Cookies

🧂 Ingredients

• 170 gr all-purpose flour
• 100 gr grated Parmesan cheese
• 120 gr cold butter parcels
• 1 tsp lime juice

  optional
• 1 pc egg yolk
• 1 tbsp cold water
• Fleur de sel
• Piment d’Espelette

Instructions

• 1 Combine the Parmesan, flour, and a pinch of salt in the dough mixer. Add the
  butter parcels gradually.
• 2 Making the dough by hand is easy when only a small amount.
• 3 Mix the egg yolk with the water and lime juice and pour into the mixing bowl.
  Continue mixing until all is well combined.
• 4 Refrigerate the dough for an hour wrapped in cling film.
• 5 Roll out the Parmesan dough to about 5 mm.
• 6 Cut round or square shaped crackers and arrange them on a baking tray. Sprinkle
  some Piment d’Espelette and Fleur de sel over the unbaked shortbread.
  
  If you have time, refrigerate the unbaked shortbread for another 20 minutes
  before baking.
• 7 Preheat the oven to 175°C and bake the cookies for 10-12 minutes until they get
  a light-pale colour around the edge.
  
  Allow to cool down on a wire rack.

Nutrition Info