Savory Shortbread: a mouthwatering snack for any occasion
If you've never had savory cookies, you've seriously been missing out. The incredible combination of rosemary and grated parmesan cheese in these easy-to-make savory shortbread cookies is nothing short of amazing. They're perfectly buttery, with the same crumbly texture you'd find in sweet shortbread, but their salty, savory, herbal flavor takes these cookies to a new level.
Not only are these rosemary and olive savory shortbread cookies great for snacking on, but they also make fantastic accompaniments with cheese and charcuterie boards, dips, and spreads like hummus, chutney, and artichoke dip.
Tips
Use gluten-free flour to make gluten-free rosemary and olive shortbread.
You can add olives for this savory shortbread recipe. For a stronger flavor, use kalamata olives, while black olives are perfect for a milder taste. Lemon garlic green olives are phenomenal in this recipe, too.
Fresh or dried rosemary works in this recipe. You could also use herbs like sage, thyme, basil, oregano, or a dried herb blend like Herbs de Provence or Italian herb mix.
Other ingredients like miso paste, sun-dried tomatoes, truffles, and even diced pieces of cooked bacon or sausage would go great in savory shortbread.
How to Store Savory Shortbread
Keep your cookies in an airtight container at room temperature for up to 2 weeks. While the shortbread cookies don't freeze well, you can freeze the dough for up to 3 months.
How to Make Savory Shortbread
Preheat your oven to 355F.
Preheat your oven to 355F.
Place flour, and salt into the bowl of your mixer.
Place flour, and salt into the bowl of your mixer.
Add the butter.
Add the butter.
Pour in the egg yolks.
Pour in the egg yolks.
Add parmesan cheese, rosemary, and parsley.
Add parmesan cheese, rosemary, and parsley.
Mix on low until a dough forms.
Mix on low until a dough forms.
Turn out the dough and flatten it slightly, then wrap it in cling film and refrigerate for 30 minutes.
Turn out the dough and flatten it slightly, then wrap it in cling film and refrigerate for 30 minutes.
Lightly flour a work surface. Place dough between two parchment papers and roll it out to about 1/3-inch thick.
Lightly flour a work surface. Place dough between two parchment papers and roll it out to about 1/3-inch thick.
Using a cookie cutter, punch out shapes in the dough, then place them on a cookie sheet. Shape the dough scraps into a ball, then roll out the dough and continue making cookies until all the dough is used up.
Using a cookie cutter, punch out shapes in the dough, then place them on a cookie sheet. Shape the dough scraps into a ball, then roll out the dough and continue making cookies until all the dough is used up.
Arrange the savory shortbread cookies on a baking tray lined with parchment paper, then place them in the fridge for 30 minutes.
Arrange the savory shortbread cookies on a baking tray lined with parchment paper, then place them in the fridge for 30 minutes.
Bake for 18 to 20 minutes, then remove from the oven.
Bake for 18 to 20 minutes, then remove from the oven.
Leave to cool to room temperature on a rack.
Leave to cool to room temperature on a rack.
Serve and enjoy!
