Wednesday, July 30, 2014

Classics from Clarke - parmesan shortbreads

Mine were Nigella's easy peasy parmesan shortbreads...

150g plain flour
100g unsalted butter
1 egg yolk
75 - 100g grated parmesan

Put all ingredients in a food processor, whizz until it forms a golden clump, then split in two and make two cylinders (they should be same shape as rolls of coins). Wrap in cling film and leave in fridge for an hour (keeps for a few days). Take it out the fridge, slice cylinders into thick slices so about 40 golden 'coins' are formed.
Put in the oven at 180C for about 15 mins until they are turning golden at the edges!
Variations can be with cheddar and mustard powder or paprika...