These easy to make Parmesan Shortbreads will surely impress a crowd. Great for entertaining, serve them on their own or dress them up with goats cheese and sun dried tomatoes. You can prepare them in advance but they're so moreish that you might want to make a second batch so there's enough to go round!


  • 200g plain white flour
  • 100g parmigiano-reggiano (finely grated)
  • 150g unsalted French butter, cut into small pieces and brought to room temperature


  • Mix flour and parmesan well: rub in butter pieces and combine into a dough
  • Divide the dough into 3; form dough pieces into rolls 25cm/10" long
  • Cover rolls in cling film: refrigerate for at least 2 hours
  • When ready to bake, heat oven to 165° C/155° Fan and line two 9"x13" baking trays with baking parchment
  • Slice each of the chilled rolls into 20 rounds: place 30 rounds on each tray
  • Bake until golden brown for approximately 12-15 minutes
  • Leave to cool on the trays for 10 minutes; transfer to cooling racks and leave to cool completely
  • These are lovely to eat warm but also improve after a few days. Serve with a champagne toast or pair with your favourite Martini