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Roquefort, Caraway, and Parmesan Shortbreads

Of course, these delectable morsels aren’t truly shortbread because of the egg yolk contained therein, but who are we to quibble when the result is so more-ish?!? As if these aren’t perfect enough as they are, the author suggests that one may wish to swap out poppy seeds for the caraway, and/or try Stilton or Gorgonzola in place of the Roquefort. Maybe someday, but for now, we’re perfectly happy — pour the drinks, please!

Roquefort, Caraway, and Parmesan Shortbreads

3 ½ oz. Roquefort, at room temperature
¾ oz. finely grated Parmesan, plus more for sprinkling
3 oz. unsalted butter, at room temperature (6 tbs.)
8 oz. all-purpose flour (scant 2 cups)
2 large egg yolks
1 tbs. caraway seeds

In a mixing bowl, beat together the Roquefort, Parmesan, and butter until very soft. Add the flour and a big pinch of salt, then rub in with your fingertips until the mixture resembles breadcrumbs.

Add the egg yolks and beat again until the mixture starts to form clumps of dough. Gather the dough together, then tip out onto a clean work surface and knead for a few seconds or until smooth – don’t overwork the dough.

Roll the dough into a log about 10” long. Put the caraway seeds on a board or large plate, then roll the log in them, pressing the seeds onto the surface of the dough. Wrap the dough in cling film as tightly as possible, then chill for at least 1 hour, and up to 3 days.*

Heat the oven to 350°F and line a large baking tray with parchment. Using a sharp knife, slice the log into discs about ¼” thick, then arrange them, spaced well apart, on the prepared baking sheet. Sprinkle over more grated Parmesan, then bake for 20-25 minutes until the shortbreads start to turn a golden brown at the edge. Remove from the oven and allow to firm up on the baking sheet. Serve just warm, or transfer to a wire rack to cool completely.

*Dough may also be frozen for longer storage.

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