Rosemary and Parmesan Cheese Cookie

A nice change from all the sweet cookies out there. Crumbly, cheesy, and delicious… An ideal nibble with a glass of dry white wine!


Ingredients:

1¾ all-purpose flour

1¼ cup finely grated Parmesan cheese

1 tablespoon sugar

2 teaspoon minced fresh Rosemary leaves

½ teaspoon salt

Pinch of grated nutmeg

250g butter (softened at room temperature)

1 teaspoon lemon zest

1 large egg yolk

75ml heavy cream

Additional rosemary leaves and coarse salt for garnishing

Directions:

  1. Beat butter and lemon zest using an electric mixer at medium speed until smooth, about 30 seconds.  Add in the egg yolk and cream.
  2. In another bowl, combine all the dry ingredients.
  3. Gradually add the dry ingredients into the butter mixture. Cream together until well combined.
  4. Divide the dough in half.  Place each on a sheet of parchment paper, roll into a log approximately 2 inches in diameter.  Wrap logs tightly in the paper and refrigerate until completely chilled, at least two hours.
  5. Preheat oven to 160˚C.  Line baking sheet with parchment paper.
  6. Slice each log into 1/3-inch thick slices.  Space them 1 inch apart on the prepared baking sheet.
  7. Garnish each cookie with rosemary leaf and a light sprinkling of course salt.
  8. Bake for 25-30 minutes until just golden at the edges.  Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

 

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