Parmesan shortbreads

Parmesan shortbreads



This recipe was taken from BBC, Australian Good Food, Oct. 2009. I chose this recipe as the magazine had a calorie count for each biscuit. Because I made the biscuits slightly smaller I estimate that each biscuit has 100 calories. I made 34 , using a small ice cream scoop. I also substituted 1/2 the butter with coconut oil.

260g plain flour
60g Parmigiano Reggiano, plus 2 extra Tablespoons.
Pinch of baking powder
Pinch of ground pepper
Pinch of cayanne pepper
220g cold butter, ( I substituted 1/2 with coconut oil)

Heat oven to 180
Chop butter and place in TMX bowl with all other ingredients, except the extra cheese.
Press Turbo button until the mixture comes together.
Tip out on to floured mat and form into a ball.
Form into 34 pieces and roll into small balls, and then into extra cheese.
Place on oven trays and bake 15 to 20 mins.

Uncooked mix can be frozen.