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PARMIGIANO REGGIANO SHORTBREAD WITH BLACK PEPPER

Savoury shortbread cookies with Parmigiano Reggiano cheese and black pepper are perfect for serving as a snack with wine. If by some chance you like to have your wine and eat some cookies too. The savoury elements of black pepper and Parmigiano are at play in these savoury cookies, which makes them a great partner for wine or other adult concoctions. But at the same time these crumbly, buttery cookies are subtly sweet, with a balance of crunch from cornmeal and some sea salt – just as delicious as an appetizer, or to savor along with tea or espresso.



We love cheesy Parmigiano Reggiano shortbread cookies for the very reason they’re not overly sugary, yet they deliver a richness of flavour that’s irresistible.


 

INGREDIENTS

 

Prep Time 15 mins | Cook Time 40 mins | Total Time 55 mins | Servings 14 cookies


  • 1 cup (125 g) all-purpose flour

  • ½ cup (80 g) brown rice flour

  • ¾ teaspoon fine sea salt

  • ½ cup (80 g) stoneground cornmeal

  • ⅓ cup (35 g) finely grated Parmigiano Reggiano cheese

  • 1 teaspoon freshly ground black pepper

  • 1 cup (240 g) 2 sticks butter, room temperature

  • ⅔ cup (80 g) confectioners’ sugar

  • 2 tablespoons (30 ml) granulated sugar

  • 1 teaspoon fresh lemon zest


 

INSTRUCTIONS

 

  • Preheat oven to 325 (160 C) degrees.

  • Sift both flours and salt over a medium bowl. Use a whisk to stir in the cornmeal, cheese and pepper.

  • Pulse the butter and confectioners’ sugar in a food processor until creamy. Add the flour mixture and pulse just until a soft dough forms (about 30 seconds).

  • Pat the dough in an even layer into a 9-inch square or round tart pan with a removable bottom.

  • Bake 35-40 minutes, or until the top is very lightly golden and the dough feels set when pressed gently. Stir together the granulated sugar and lemon zest and sprinkle over the top of the shortbread as soon as it comes out of the oven.

  • Cool the pan on a rack 10 minutes, then unmold the shortbread and cool it for 10 more minutes. While it’s still warm, cut the shortbread with a large, sharp knife into 16 squares or 12 wedges.


 

GET YOUR INGREDIENTS

 


Order Authentic Parmigiano Reggiano Cheese with us from Montanari Gruzza OR Zanetti ON THIS LINK to cook your very own Shortbread cookies in the comfort of your very home. Contact us at italicswineclub@indiaitaly.com or call +91 9811392313 for more information.


By placing an order through this email, you will benefit from a 10% discount on the products' MRP. If you are a member of the IICCI and/or of the IICCI's Italics Wine Clubs in India, you will be eligible for a 25% discount!


 


Courtesy: familystylefood

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