Emmental Rosemary Shortbread

AuthorSylvieCategory, DifficultyIntermediate

These savory shortbread cookies are buttery, cheesy, and crumbly. They are flavored with rosemary, made pretty with wild sage leaves, and finished with Fleur de Sel for that extra touch. They melt in your mouth! Best served with a glass of Chardonnay. Cheers!

Yields14 Servings
Prep Time1 hr 5 minsCook Time15 minsTotal Time1 hr 20 mins
 1 ¼ cups all purpose flour
 1 cup shredded Emmental cheese
 2 tsp finely minced dried rosemary leaves
 ½ tsp salt
 ¼ tsp freshly ground black pepper
 115 g unsalted butter, softened at room temperature
 Herb leaves for laminating onto the shortbread (sage, parsley, thyme,...)
 Fleur de Sel or flaky salt
1

Place the flour, Emmental, rosemary, salt, black pepper, and softened butter in the bowl of a food processor. Pulse about 20 times to combine into a crumbly mixture. If the dough does not come together, add 1/2 tsp of water to the bowl, and process again.

2

Place the dough on a piece of plastic wrap and bring together into a smooth flat disk. The dough should be smooth, without dry floury parts. Knead it with your hands if necessary. Wrap the disk in the plastic and refrigerate for 45 minutes

3

Preheat the oven to 175°C. Line a large baking sheet with parchment paper.

4

Roll out the dough to about 5-7 mm thickness. Do this between two sheets of parchment paper to avoid adding additional flour. If you want to laminate herbs onto the surface of the shortbread, lay them out onto the dough, leaving space between. Put the parchment paper back over the top and lightly roll with your rolling pin to press the herbs right into the dough. Use a cookie cutter or a round cup to cut out your circles. Reform the leftover dough, roll and repeat until all the dough is used. Arrange the circles on the baking sheet and sprinkle Fleur de Sel on top of each cookie.

5

Bake in the preheated oven for 12-15 Minutes, until they are just starting to turn pale golden around the edges.

6

Cool for few minutes on the sheet, then remove to a rack. The shortbread cookies will firm up as they cool. Serve warm or store in an airtight container when they cool completely.

Ingredients

 1 ¼ cups all purpose flour
 1 cup shredded Emmental cheese
 2 tsp finely minced dried rosemary leaves
 ½ tsp salt
 ¼ tsp freshly ground black pepper
 115 g unsalted butter, softened at room temperature
 Herb leaves for laminating onto the shortbread (sage, parsley, thyme,...)
 Fleur de Sel or flaky salt

Directions

1

Place the flour, Emmental, rosemary, salt, black pepper, and softened butter in the bowl of a food processor. Pulse about 20 times to combine into a crumbly mixture. If the dough does not come together, add 1/2 tsp of water to the bowl, and process again.

2

Place the dough on a piece of plastic wrap and bring together into a smooth flat disk. The dough should be smooth, without dry floury parts. Knead it with your hands if necessary. Wrap the disk in the plastic and refrigerate for 45 minutes

3

Preheat the oven to 175°C. Line a large baking sheet with parchment paper.

4

Roll out the dough to about 5-7 mm thickness. Do this between two sheets of parchment paper to avoid adding additional flour. If you want to laminate herbs onto the surface of the shortbread, lay them out onto the dough, leaving space between. Put the parchment paper back over the top and lightly roll with your rolling pin to press the herbs right into the dough. Use a cookie cutter or a round cup to cut out your circles. Reform the leftover dough, roll and repeat until all the dough is used. Arrange the circles on the baking sheet and sprinkle Fleur de Sel on top of each cookie.

5

Bake in the preheated oven for 12-15 Minutes, until they are just starting to turn pale golden around the edges.

6

Cool for few minutes on the sheet, then remove to a rack. The shortbread cookies will firm up as they cool. Serve warm or store in an airtight container when they cool completely.

Emmental Rosemary Shortbread
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