A nice change from all the sweet cookies out there. Crumbly, cheesy, and delicious… An ideal nibble with a glass of dry white wine!
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
- Beat butter and lemon zest using an electric mixer at medium speed until smooth, about 30 seconds. Add in the egg yolk and cream.
- In another bowl, combine all the dry ingredients.
- Gradually add the dry ingredients into the butter mixture. Cream together until well combined.
- 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.
- Preheat oven to 160˚C. Line baking sheet with parchment paper.
- Slice each log into 1/3-inch thick slices. Space them 1 inch apart on the prepared baking sheet.
- Garnish each cookie with rosemary leaf and a light sprinkling of course salt.
- 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.