Savoury Parmesan & Rosemary Shortbread Recipe

*JUMP TO RECIPE** *

My Take on Savoury Shortbread

Many of my followers know that I owned and operated a gourmet shortbread company from 2012 to 2022. The brand was called Péché Mignon Shortbread (PecheMignonKitchen.com). Our cookies were available throughout British Columbia in major retailers like Whole Foods, Meinhardt, Fresh Street Market, and Stongs. We also supplied corporate gift basket companies.

We produced a variety of flavours. Our most popular sweet options included Apricot & Pistachio, Cranberry & Orange, and Chocolate & Pistachio. Among our savoury flavours, the standout was Parmesan & Rosemary, along with Parmesan & Thyme (featured in The Vancouver Sun on December 7, 2013) and Cheddar & Red Pepper. The Parmesan & Rosemary shortbread was a beloved favourite. This recipe is tried and tested, ensuring a crumbly, tasty, and versatile shortbread. It pairs beautifully with a glass of wine, a few drops of balsamic reduction, or as a delightful addition to a charcuterie board!

The History of Savoury Shortbread

Savoury shortbread is a modern twist on the classic Scottish biscuit. This treat dates back to medieval times when leftover bread dough was enriched with butter. Over time, this evolved into the crumbly, buttery delicacy we now know as shortbread. While the sweet version became iconic, chefs and home bakers began experimenting with savoury flavours in the late 20th and early 21st centuries. They added herbs, cheese, spices, and nuts, creating a more versatile and sophisticated alternative.

These savoury variations quickly gained popularity. They pair beautifully with wine, cheese boards, and are perfect for holiday entertaining. Today, savoury shortbread is celebrated as an elegant, simple biscuit. It bridges the gap between baking and appetizers, maintaining its buttery roots while embracing contemporary flavour creativity.

The Recipe

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Servings: 50-60 cookies

Prep Time: 20 minutes

Freeze Time: Minimum 1.5 hours

Cook Time: 25 minutes

Ingredients

• 454 g unsalted butter

• 500 g plain flour

• 216 g finely grated parmesan (I use rennet-free parmesan)

• 2 tsp finely chopped rosemary

• 1 tsp salt

• 2 tsp black pepper

  
  

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https://video.wixstatic.com/video/caf04e_445c3cc747844be0ad990a822a64bcb9/480p/mp4/file.mp4

Demonstration of rolling parmesan and rosemary dough into log for cutting.

Directions

1. Mix the unsalted butter and parmesan until well combined. Then, mix in the rosemary, salt, and pepper. Finally, add the flour and pulse for a few seconds at a time until just combined. Avoid over-mixing! Over-mixing can lead to gluten formation, resulting in tough cookies instead of light and crumbly ones.

   
   

2. Once mixed, place the dough into a large round bowl and press it flat. Divide the dough into thirds; each third will become a roll.

   
   

3. Press a sheet of cling film (saran wrap) flat on the counter. Ensure the cling film sticks to the countertop (this is easy with stone surfaces, or you can lightly wet the back of the film). The next steps are shown in the video above. Pick up one of the thirds of dough and press it gently into a ball to remove air pockets. Place it on top of the cling film. Roll the dough into a log about 1.5 inches (just under 40 mm) in diameter. Then, roll the dough up in the cling film. Once you have three rolls, place them in the freezer for at least 1.5 hours. If the dough log is soft, you can slide each wrapped dough log into an empty kitchen paper towel roll to maintain its shape.

   
   

4. To cut the roll, allow the dough to defrost slightly so that you can cut a firm log. Cut the log into discs about 10-12 mm thick. Once cut, place the cookies a couple of inches apart on a parchment-lined tray. Return the tray to the freezer for about 15 minutes to refreeze the cookies completely. The cookies should be frozen when they enter the oven, and the tray should be cold.

   
   

5. Bake at 350°F on the middle rack of the oven for approximately 25 minutes. Turn the trays once in the oven to ensure even baking. The bottom of the cookie should be browned, and browning should just begin to rise on the sides. At this point, the cookies are done. Allow them to cool slightly before handling; otherwise, they may crumble in your hand!

   
   

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Notes

This recipe is very straightforward. Because it is baked from frozen, the dough can be made ahead of time. This allows you to bake off just a few cookies when needed. They are truly best when freshly baked. Of course, they can be kept fresh by sealing them in an air-free container and storing them in a cool, dark place. They can last for several weeks. Alternatively, the cookies can be re-frozen once baked, but this is not ideal.

Let's Talk

Please let me know how you fare with this recipe. Do you have any suggestions for improvement? Send me your photos and comments. I would love to hear about your favourite shortbread recipes too!