Savory Parmesan Cookies are perfect as an appetizer, snack or even served with your favourite stew or soup. Fast, easy & no chilling needed.
3/4 cup all purpose flour (100 gram)
3/4 cup grated parmesan cheese (75 grams)
1 pinch salt
1-2 dashes pepper
1/4 cup + 1 tablespoon butter (cold cubed/ 70 grams)
1-2 tablespoons water
1 tablespoon water
1-2 sprigs rosemary
1-2 sprigs fresh thyme / oregano
Pre-heat oven to 350F (180C), line a cookie sheet with parchment paper.
In the food processor add the flour, parmesan, salt and pepper and whisk together. Then add cubed butter and pulse to form coarse crumbs, add the water a tablespoon at a time until dough is almost combined.
Move the dough to a lightly floured flat surface and knead a few times until you have a soft smooth dough.
Lightly flour the dough and roll out with a lightly floured rolling pin, to about 1 cm thickness. Cut out with a small round cookie cutter, place on prepared cookie sheet, brush with egg wash sprinkle with your favourite topping (I used fresh rosemary and thyme). Bake for approximately 10-12 minutes or until lightly golden.