Rosemary Parmesan shortbread
Rosemary Parmesan shortbread

Rosemary inspires savoury treat

THE WEATHER this year has been perfect growing conditions for the rosemary hedge I planted two years ago.

Made up of several varieties of the aromatic herb, I have one that suits virtually every recipe I can come up with.

I planted so much rosemary because I love the flavour and aroma and it's such a pretty plant, with its deep green needle-like leaves and gorgeous mauve flowers that signify remembrance.

Lavender is a member of the lamiaceae family that contains many of the aromatic culinary herbs such as basil, sage, mint, oregano and thyme.

One of the varieties I planted was taken from a cutting from a friend's garden (rosemary will strike cuttings easily at the moment - cheap and useful Christmas presents).

She has no idea of the variety, but the leaves are considerably softer than usual, slightly paler in colour and about a third longer.

It is much easier to chop these leaves so ask at your local nursery and see if they can advise you - I've searched on the internet and unfortunately, can't find any reference.

Rosemary is of course, the ideal herb for lamb, but it can be used in many other ways.

Try a potato and rosemary pizza, with thinly sliced potatoes, olive oil, sea salt and plenty of the fresh herb.

It also goes well with chicken, or kneaded into a home-made bread dough.

I came up with this recipe last week - rosemary and parmesan shortbreads.

These moreish savoury biscuits are ideal nibbles to have with drinks or hand around at a party.

I used unsalted butter as parmesan is quite salty. You can omit the cayenne pepper if you prefer.

I also sprinkled some with sesame seeds for a little variety.


Rosemary Parmesan shortbread

Makes two dozen shortbread



100g fresh Parmesan cheese, finely grated

100g unsalted butter, chopped, at room temperature

1 tablespoon fresh rosemary leaves, finely chopped (approximately two 120mm sprigs)

3/4 cup plain flour

1/8 tspn cayenne pepper (optional)

3 tblspn sesame seeds (optional)



Preheat oven to 180°C.

Place grated Parmesan, rosemary, flour and cayenne pepper (if using) in a food processor and pulse until mixture forms a dough. If you don't have a food processor you can use a stand mixer with a dough hook.

Place dough into a polythene freezer bag and roll on a firm surface until dough forms a log approximately 40mm in diameter.

Refrigerate for one hour or until firm.

Line two biscuit sheets with baking paper.

Cut 5mm thick disks from the log of dough with a sharp non-serrated knife.

Place on the two biscuit sheets, leaving a little room for spreading.

Sprinkle with sesame seeds if desired.

Bake shortbread for 12-13 minutes at 180°C or until light golden (biscuits will darken slightly after baking).

Remove biscuit sheets from oven and allow shortbread to stand on the sheets for five minutes. Transfer to a wire rack to cool.

Store in an airtight container in a dark place for up to one week.

NOTE: Dough can be frozen for up to two weeks before baking.


>> To read more lifestyle stories

New Parkinson’s specialist nurse joins Tweed-Byron network

Premium Content New Parkinson’s specialist nurse joins Tweed-Byron network

People living with Parkinson’s disease now have added support

Hospitality businesses urged to sign up to COVID program

Premium Content Hospitality businesses urged to sign up to COVID program

The free meal voucher program is expected to be rolled out soon

NRL game brings Titanic amount of cash flow to Lismore

Premium Content NRL game brings Titanic amount of cash flow to Lismore

NRL game between brings huge economic benefit to the town