Savoury Shortbread: Biscuits for the fickle
Prep time
Cook time
Total time
  • Basic Savoury Shortbread Dough
  • 130g plain flour
  • 40g rice flour
  • 115g unsalted butter at room temperature
  • 60 g freshly grated Parmesan cheese
  • ½ tsp freshly ground black pepper
  • ½ tsp cayenne
Variation 1: Parmesan and and Fennel Shortbread
  • 1 quantity basic savoury shortbread mix as above
  • 1 tbs fennel
  • 1 tsp sea salt
  • Olive oil for brushing
Variation 2: Parmesan and and Pistachio Shortbread
  • 1 quantity basic savoury shortbread mix as above
  • 75g shelled pistachio nuts, roughly chopped
  1. Cream the butter in a large bowl.
  2. Add both lots of flour, cayenne and pepper (and the pistachio nuts for variation 2)
  3. Mix by hand with a spatula or in a mixer until it starts coming together.
  4. Form into a ball, wrap and chill in the refrigerator for half an hour. (You can freeze all or half at this stage for later defrosting and baking.)
  5. Place a sheet of baking parchment on a board and place the ball on that. Put another sheet of parchment on top and roll out the dough to the required thickness. Between an eighth of an inch and a quarter of an inch. I find option 1 works best thinner and crispier whilst option 2 is better slightly thicker.
  6. Cut out the biscuits with a cookie cutter or a knife and place on a baking sheet lined with baking parchment or a silicon liner. You may need two sheets.
  7. Chill in the refrigerator for half an hour
  8. Pre-heat oven to around 160C. Slightly hotter if you prefer crispier biscuits.
  9. Remove from fridge.
  10. For variation 1: brush the biscuits with a little olive oil. Slightly crush the fennel seeds with sea salt and spread on the biscuits
  11. Place the baking sheet in the oven.
  12. Rotate to ensure even cooking after about ten minutes.
  13. Check after about 20 minutes from the start of baking. For a classic bake, take out just as they start taking on some colour. For a crispier result, especially for variation 1, leave a little longer.
  14. Remove from oven and allow to cool.
  15. After about ten minutes, move to cooling rack and, when they have completed cooling, store in an airtight tin.
Makes about 15-24 biscuits depending on size and thickness.
Should keep for a week or so in an air-tight tin.
Recipe by The Cook with No Name at