Savory Shortbread Food

SAVORY SHORTBREAD

Steps:

• Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
• Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
• Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
• Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
• Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
• Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.

SAVORY PARMESAN SHORTBREAD ROUNDS

Steps:

• Pre-heat oven to 350*.
• Line baking sheet with parchment paper.
• Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in food processor.
• Add butter, and using pulse, process until dough begins to come together.
• Gather dough into a ball.
• Divide dough in half. Roll each half into 12-inch log.
• Cut each log into 1-inch pieces.
• Roll each piece into a ball and arrange on baking sheet about 1 1/2 inches apart.
• Press each ball into 2-inch diameter rounds.
• Sprinkle remaining 2 Tbsp Parmesan cheese over.
• Bake shortbread rounds until tops are dry and bottoms are golden brown; about 20 minutes.
• Transfer rounds to rack and cool completely.
• NOTE: Can be made 1 week ahead and stored in airtight container at room temperature, or freeze up to 1 month.

THYME AND LEMON SAVOURY SHORTBREAD

Steps:

• Stir together the flour, salt, lemon zest and thyme.
• Rub in the butter with your fingertips to form a breadcrumb-like consistency.
• Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).
• Knead a couple of times then wrap and place in the fridge for half an hour.
• Unwrap and roll out until half an inch thick. Cut into whatever shape you wish - the traditional is strips.
• Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with the sea salt.
• Place in a pre-heated oven at 350F until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.

SAVOURY CHRISTMAS SHORTBREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the butter, flour, stuffing mix and cheese into a medium bowl and mix well into a dough using a wooden spoon.
• Roll out the dough on a floured surface to a 5mm thickness and use a cutter of your choice to stamp out as many biscuits as you can. If needed, re-roll the trimmings and repeat until you've used up all the dough.
• Transfer the biscuits to a generously buttered baking tray and bake for 10-12 mins until lightly golden at the edges. Leave to cool completely on the tray - they will firm up more as they cool. Scatter over another grating of cheese before serving.

ROSEMARY SHORTBREAD

Steps:

• Preheat oven to 300°F.
• Whisk together flour, salt, baking powder, and rosemary in a bowl.
• Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
• Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
• Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
• Make another shortbread with remaining dough.

ROSEMARY PARMESAN SHORTBREAD

Steps:

• Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
• Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
• Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.