Savoury Shortbread Coins

I’ve talked about this before but it’s worth reiterating that (most of the time) I much prefer salty snacks to sweet ones. A couple months ago I shared my savoury pancake recipe (find that here) and since then I’ve had a lot of fun playing around with some of my favourite sweet classics and turning them into new savoury treats. I was inspired to do a salty shortbread after trying them out at one of my favourite bakeries at Granville Island. They made these spicy parmesan shortbreads and I’m not kidding when I say that I was pretty obsessed with them (I think I single-handedly ate them all). I decided I wanted to play around with the idea and these are what I came up with.

I started with a basic shortbread recipe of butter, flour, and salt and played around with different flavour combos. I liked the spicy parmesan ones that I had tried but wanted to do something a little more classic. I tried out a lot of different combinations but fell in love with a trio of rosemary, black pepper, and garlic. It’s a little bit bold but the flavours are all familiar and mix really well. However, I did end up sprinkling the tops with a little parmesan cheese because I just couldn’t help myself! Check out the recipe below the jump and don’t forget to share if you make these yourself!

Ingredients:

1/2 C butter (at room temperature)
1 1/4 C flour
1/4 tsp salt
1/2 rosemary (I used dried but if you have fresh, go for it!)
1/2 tsp fresh cracked black pepper
1/2 tsp garlic powder
1 tbsp cold water
grated parmesan cheese, for sprinkling

Directions:

1. Place butter in the bowl of an electric mixer and beat with the paddle attachment until light and fluffy.
2. Add the dry ingredients and mix until combined. The dough should look crumbly, almost like course sand.
3. Add the water a little bit at a time until the dough sticks together when you pinch it (it should still be very crumbly).
4. Pour the dough out on to a clean work top and form it in to a uniform log. Place the log on to the plastic wrap and wrap it tightly before freezing for at least 30 minutes.
5. Preheat oven to 350 degrees.
6. Remove dough from the freezer and slice 1/2 inch thick coins. Place on a baking sheet lined with a silpat or parchment paper and bake for 10 minutes. After the first 10 minutes, sprinkle the tops of each coin with a little bit of parmesan cheese and bake for another 10 minutes.

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