Parmesan Shortbreads

Ron NebreCookies, recipes, Savoury4 Comments

Who said shortbreads have to be sweet? These cheesy morsels of goodness are perfect little lunchtime snacks. Or, impress guests by serving them on a cheese board with wine.


    225 gm / 1 cup Mirage Margarine, room temperature
    75 gm / ¼ cup + 3 tbsp Grated parmesan
    150 gm / 1 cup All-purpose flour, sifted
    1 Egg yolk
    ¼ tsp Smoked paprika


  1. Pre-heat the oven to 350°F(175°C).
  2. In a large bowl with a wooden spoon, mix together all the ingredients until a rough dough is formed.

  3. Turn the dough out onto a floured surface and knead just until the dough comes together.
  4. Roll the dough into a log that is the thickness of a Toonie. Wrap the dough in plastic wrap, and let it refrigerate for 30 minutes.
  5. Once the dough is chilled, cut it into rounds about 1cm thick and place on a parchment lined baking sheet.
  6. Place the shortbreads into the oven and bake for 15-20 minutes, just until the edges start to turn golden.
  7. Remove them from the oven and try to let them cool before eating them.


  • These cookies store well in an airtight container.
  • These parmesan cookies work great crumbled in salads to replace croutons, or in soup to replace crackers. They are also perfect when paired with a glass of red wine.

4 Comments on “Parmesan Shortbreads”

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