Parmesan Paprika and Chive Shortbread

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Ingredients

Ingredients

Quantity

Mise en Place
Spray Oil

As required
Baking Paper

As required
Plain Flour

570 g

Sieve
Parmesan Cheese, grated

285 g
Butter, unsalted

380 g

Cut into a 2cm dice, warm to room temperature
Eggs, 55g each

4 Each

Crack and use yolk only
Sweet Paprika

0.25 g
Chives

1 Bunch

Rinse, drain and finely slice
Plain Flour

As required

Sieve
Plain Flour

As required

Sieve

Nutritional Analysis

1 Portion

100g
Total Energy

2440kj

2440kj
Protein

17.3g

17.3g
Total Fat

39.6g

39.6g
Saturated Fat

24.9g

24.9g
Total Carbohydrates

38.9g

38.9g
Sugars

1.2g

1.2g
Sodium

352mg

352mg
Dietary Fibre

1.4g

1.4g
Calcium

283mg

283mg
Iron

1.1mg

1.1mg

Method

Pre-heat an oven to a moderate temperature – 160°C.
Lightly spray oil and line with baking paper the required number of baking trays.
In the bowl of a food mixer, add the first quantity of plain flour, parmesan cheese, butter, egg yolks, paprika and chives, then slowly mix until the mixture comes together to form a dough.
Place the dough onto a clean work surface lightly dusted with the second quantity of plain flour, then knead the dough until it forms a smooth consistency.
On a second clean work surface lightly dusted with the third quantity of plain flour, roll out the dough to a 1cm thickness. Using the required size pastry cutter, cut out the required number of shortbread biscuits.
Place the biscuits onto the baking trays, place the trays into the oven and bake for 30 minutes or until the shortbread is a light golden colour and firm to the touch. Remove from the oven. Set to one side and allow to cool for 10 minutes.
Remove the shortbread from each baking tray and place onto a cooling rack and allow the shortbread to cool to room temperature and crispen up.
Store in an airtight container, in a cool, dry place (not a refrigerator) until required.