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golden round savory shortbread crackers flecked with rosemary, shown in a wide horizontal shot stacked and scattered on a wooden board beside a sprig of rosemary, on a marble counter, bright natural light, shallow depth of field, landscape orientation

Rosemary and Parmesan Shortbread

Parmesan and fresh rosemary flavored savory shortbread crackers.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 crackers
Ingredients Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.75 cup grated Parmesan
  • 0.5 cup cold butter cubed
  • 1 tbsp fresh rosemary finely chopped
  • 0.25 tsp salt
  • 1 tbsp cold water

Method
 

  1. Pulse the flour, Parmesan, rosemary, and salt in a food processor.
  2. Add the cold butter and pulse until the mixture resembles coarse crumbs, then add water until a dough forms.
  3. Roll the dough into a log, wrap, and chill 30 minutes (or pop it in the freezer for 15).
  4. Preheat the oven to 350 degrees F and slice the log into thin rounds.
  5. Arrange the rounds on a parchment-lined sheet and bake 16 to 18 minutes until golden at the edges.
  6. Cool completely so they crisp up.

Notes

Chilling the dough log makes it easy to slice into neat, even rounds.