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Parmesan Shortbread
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| Parmesan Shortbreads | |
| 150g/5½oz | plain flour |
| 75g/2¾oz | parmesan, (or similar vegetarian hard cheese), grated |
| 100g/3½oz | unsalted butter, softened |
1 free-range egg yolk
Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump.
Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.
Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm/1¼in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling film, twisting the cling film at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.
Preheat the oven to 180C/375F/Gas 4 while the dough rests in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily; aim for about 1cm, think fat pound coins or similar.
Arrange on a baking sheet lined with baking parchment and put in the oven for 15-20 minutes, when they should be just beginning to turn a pale gold at the edges.
Remove from the oven, then leave to cool (if you can) before eating.
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