- VE
Parmesan Fennel Shortbread
This parmesan fennel shortbread is one of the few savory foods you will ever see on this site, but that should be an indicator of how freaking amazing these are! They're buttery, slightly sweet, and salty.
Ingredients
Instructions
- Step 1
Line a 9-inch square pan with two pieces of parchment paper to create a sling on all sides for easy removal.
- Step 2
Beat the butter until completely smooth. Add the powdered sugar and beat until fully combined.
- Step 3
Then, add the flour, salt, pepper, and parmesan and mix until fully combined, but do not over-mix!
- Step 4
Transfer dough to the prepared pan and pack in using a piece of parchment paper and the back of a measuring cup. Once the dough is evenly packed in, place in the freezer for at least 30 minutes.
- Step 5
Toward the end of the freeze time, preheat the oven to 350 degrees F.
- Step 6
Take the dough out of the pan and cut the block in half, and cut each section into 8 equally sized pieces (a little over 1 inch per piece).
- Step 7
Place the shortbread on a baking sheet lined with parchment paper about one inch apart. Sprinkle fennel seeds on top of each and bake for 15-18 minutes or until slightly golden around the edges.
- Step 8
Let shortbread cool on a wire rack. Sprinkle with flaky sea salt and enjoy!
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@sloanes-table
Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.
Per serving
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