Parmesan shortbread with rosemary

Name: parmesan shortbread with rosemary
Total time: 15 min
Yield: 0
Ingredients: 100 gram butter cold, in cubes; 100 gram Parmesan cheese grated; 200 gram flour; 1 tablespoon dried rosemary; 1 egg beaten

Try this Parmesan shortbread with rosemary

Ingredients

Directions

Mix the butter with the cheese in a food processor into a granular mixture. Add the flour, rosemary and pepper and pour almost all the egg while the machine is running. Keep a little egg over to cover the biscuits. Knead the dough into a thick roll and wrap in cling film. Leave the dough firmly in the refrigerator for at least 1 hour.
Preheat the oven to 180ºC.
Cut the roll into slices of about 2 cm thick and put them on the baking sheet.
Brush with egg and fry the cheese biscuits in the middle of the oven in about 15 minutes until golden brown. Serve lukewarm.