Parmesan shortbread biscuits with parsley          

Ingredients         

300 g Cake flour            

150 g Parmesan, grated            

200 g Butter   

2 Egg yolks              

1 tsp Flat leaf parsley, freeze dried        

Method:             

Preheat the oven to 180C.          

Add all the ingredients to the bowl of an electric mixer. 

Using the paddle attachment, mix until the dough begins to come together.        

Turn it out onto a surface and knead for about 1 minute until smooth, divide into two.   

Form into uniform cylinders about 3cm in diameter.       

Roll in plastic wrap and place in the fridge for 45 minutes to rest.              

Line baking sheets with baking paper.    

Remove the dough from the fridge and cut into 1cm thick cookies.           

Arrange the cookies on the baking sheets.           

Bake for 15-20 minutes or until they are golden brown. 

Remove from the oven and allow to cool before serving.

These savoury and buttery shortbreads are addictive - especially when enjoyed with a glass of Culinaria MCC!