Fennel Seed And Rosemary Shortbread

Grana Padano, fennel seed and rosemary shortbread recipe

This post was sponsored by Grana Padano

fennel seed and rosemary shortbread

I always love to bring a gift whenever I am visiting someone be it for a dinner party or even just a cup of tea. A homemade gift feels so much more personal and these Grana Padano shortbreads always go down a treat! They are quick to make and completely delicious. These are savoury shortbread biscuits go and make for a perfect canapé or aperetivo nibble. The Grana Padano gives them a wonderfully nutty, salty flavour and creates beautiful caramel coloured flecks around the edges too.  I love to serve them alongside a cocktail (my preference is a negroni) or a glass of prosecco or champagne. I made these as part of my Tastemaker festive workshop with Grana Padano and wanted to share the recipe here as they are perfect for anyone looking to make their Christmas gifts this year.

Top tip: I often make double the recipe and store it in the freezer as they are perfect for any last-minute guests.

Ingredients 

 | Makes roughly 30 shortbread biscuits |

  • 250g butter, soft

  • 100g icing sugar

  • 1 tsp fine sea salt

  • 340g plain flour

  • 80g finely grated Grana Padano

  • 1 tbsp fennel seeds

  • 1 tbsp flakey salt

  • 1 tbsp freshly chopped rosemary

  • 2-3 tbsp olive oil

Method

  • Place the butter into a large mixing bowl. Sift in the icing sugar, add the salt and beat until light and fluffy using an electric whisk.

  • Sift in the flour and add the grated Grand Padano beat again just until combined. It will be clumpy.

  • Separate the mixture in two using your hands and shape it into two rectangles of dough. They should be about 10cm by 15cm and look a little like small bricks. 

  • Wrap the dough bricks in cling film or beeswax wrap and chill in the freezer for 15 mins and 15 mins in the fridge.

  • Preheat your oven to 170 degrees in a fan oven. Combine the fennel seeds, flakey sea salt, and chopped rosemary in a bowl.

  • Take your chilled dough and slice (from the shorter end) ½ cm slices to create your biscuits. Arrange onto a parchment-lined tray leaving at least 5cm between them. 

  • Brush with olive oil and sprinkle over the fennel seed rosemary salt mix. Bake for 20-25 mins turning the trays halfway through to ensure an even bake.

  • Store these rosemary shortbreads in an airtight container and enjoy within 7 days.

If you are looking for more biscuits recipes try this Chocolate Hazelnut Biscotti or these Pecan, chocolate, oatmeal cookies.

Dinner Party, Vegetarian, CanapésAlexandra Dudleyshortbread, savoury biscuit, savoury shortbread, biscuitsComment