3-Ingredient Parmesan Cookies
These savoury parmesan cookies require minimum baking skills and 3 basic ingredients - Perfect with wine, they're sure to wow your guests!
Serving: 10
Calories: 147kcal
Ingredients
- 100 g cold unsalted butter, cut into small chunks
- 100 g organic all-purpose flour
- 100 g Parmesan cheese , finely grated
- fresh rosemary & thyme leaves, finely minced, (optional)
- black pepper, (optional)
- 2 tablespoon warm water (or a small beaten egg)
Instructions
- In a stand mixer over medium-low speed, mix together the butter, flour and Parmesan cheese, until finely crumbly.
- Add optional fresh chopped herbs and black pepper to taste, and knead until you form a dough.
- Divide the dough in half. Roll each half into an uniform log, about 3 cm (1¼ inches) in diameter.
- Wrap the 2 cylinders into cling film, and refrigerate for 15 minutes.
- Preheat the oven to 180°C ( 350°F) without the fan mode. When using the fan-assisted option, set the oven to 20°C less than conventional oven.
- Cut each log into 1 cm thick rounds, then you can use a cookie cutter to give them a specific cookie form.
- Arrange the cookies on a baking tray lined with parchment paper.
- Brush the surface of each cookie with a bit of warm water or a beaten egg, and sprinkle a tiny amount of extra grated Parmesan or chopped fresh herbs on top.
- Bake for 10 minutes, or until the cookies are golden on top.
- Remove the cookies from the oven, they will still be quite soft. Allow them to cool completely on a baking rack, then serve.
- Store leftovers in an airtight container, and refrigerate for up to 4 days.
Video
Notes
Baking tip: You can also knead the dough into a ball, flatten a little bit, wrap it in cling film and refrigerate for 15 minutes. Then roll the dough into a 1 cm disk and cut the cookies using a cookie cutter.
Baking tip: If the dough is too crumbly, try adding a tiny bit of extra butter to bind everything together.
Freeze the cookies: arrange them on a baking tray covered with parchment paper, place them in the freezer for 30 minutes, then transfer them into a freezer-friendly container. They can be stored in the freezer for up to 2 months.
Freeze the dough: flatten it slight into a disk, then double-wrap it in cling film and store in the freezer for up to 2 months. Defrost for 10 minutes at room temperature, then roll into a large dish and form your cookies using a cookie cutter.
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Nutrition
Calories: 147kcal | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 232mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Calcium: 122mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.