Those guests who prefer savoury to sweet will love these rich, buttery cookies by Greg Hook of Chocolate Arts (chocolatearts.com).
1 cup (227 g) unsalted butter, room temperature
1 cup (224 g) all-purpose flour
1/2 cup (45 g) finely grated Parmesan cheese
Preheat oven to 325 F (160°C). Line a baking sheet with parchment paper or silicone sheet.
Cut butter into cubes and set aside. Combine the flour and Parmesan cheese in a stand mixer fitted with the paddle attachment and mix on low to combine. With mixer still set to low, incorporate the butter until the mixture just starts to come together.
Scrape mixture onto a lightly floured surface and, using your hands, knead it gently to form a homogeneous dough. Roll out your dough to about ½-inch (1 cm) thickness and cut into 1- by ½-inch (2 by 1 cm) batons. Place cookies onto lined baking sheet and bake in the oven for 15 minutes.
Makes 15 batons.
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