These are always a crowd pleaser plus they make a great gift. Package them up in cellophane bags or on noodle boxes with a ribbon and people will appreciate an edible gift that isn’t sweet. Let’s face it we can all get a little chocolate overload at this time of year.
We use to cut these out with a star cookie cutter and top with a dab of pesto and half a cherry tomato for festive looking, delicious canapes. A word of warning though the star shaped ones have to be handled with extreme care as they tend to lose a few of the spikes.
90g cold butter
120g grated Parmesan
pinch cayenne pepper (optional)
Cut the butter into cubes and place in the food processor along with all the other ingredients. Whizz until the mix comes together. If after a minute or so it looks still like dry bread crumbs add a Tablespoon of cold water while the motor is running. It should now come together in a ball.
Wrap in cling film and rest in the fridge for at least half an hour. The dough will keep in the fridge for at least a week like this.
On a floured bench roll out the dough to aprox. 0.5cm in thickness. (I like to split it in half as it makes it easier to manage). Using a cookie cutter cut out your shapes and place on a lined oven tray. If it’s hot put the tray of uncooked shortbread in the fridge for 30 minutes before cooking in 180C oven for 8-10 minutes.
Once cool store in an airtight container.