Parmesan and Thyme Shortbread

"Suitable For The Screen", the theme for this week at I Heart Cooking Clubs (IHCC). Such an fun theme ; food and snacks that we love to eat or munch on when we are at home, watching a good movie, re-runs or any of our favourite shows on TV. Pizzas and cookies came to mind, but then I found Diana Henry's "Parmesan and Thyme Shortbread" when I googled online. It sounded so buttery and cheesy, and I'm already imaging having it in front of the telly watching one of my favourite comedy show!

 Buttery and yummy shortbreads!

These shortbreads are so easy to make and takes very little time. Firstly cream the butter till softened, the amount is quite small, so I just use a small bowl and a spoon, and takes only minutes. Then in a medium bowl, add all the other ingredients, mix in the softened butter, and combine the mixture with your hands into a soft dough. I then place the dough on a large piece of clingwrap, shape the dough into a sausage 9" long, wrap it up with the clingwrap and place in the refrigerator to firm it up for at least an hour. 

To bake, preheat the oven to 150C/300F, remove the dough from the refrigerator, unwrap and slice them into 18-20 discs. Place them on lined baking sheets, spacing them 2" apart as they will spread a little. Bake for 20 minutes until golden brown. The shortbreads will be soft when just baked but will harden upon cooling. Let the shortbreads cool on the baking sheets for about 5 minutes, then gently remove them to a wire rack to cool completely.

These savoury shortbreads are flaky, tender, buttery and cheesy. Great with a cup of warm tea. 

Parmesan and Thyme Shortbread
(recipe by Diana Henry, adapted from here)
Makes 18 to 20 biscuits
Ingredients :
75gm (2-3/4oz) butter
85gm (3oz) plain flour
85gm (3oz) finely grated Parmesan
2 tsp olive oil
good pinch cayenne pepper
1-1/2 tsp chopped fresh thyme leaves (I've used 3/4 tsp dried thyme)

Method :

Cream the butter until soft, then add all the other ingredients and combine with your hands. Form into a sausage shape 23cm (9in) long, wrap in clingfilm and chill for about an hour to firm up.

Preheat the oven to 150C/300F/Gas Mark 2. Cut the shortbread into 18 to 20 discs and place on a large baking sheet, leaving room for each to spread. Bake for 20 minutes, until golden.

The biscuits will seem slightly soft but they do harden as they cool. Leave to cool on the baking sheet, then lift to cool completely.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week "Suitable For The Screen".