Savoury Herb and Parmesan cookies
Here are all my tips for making these delicious savoury herb and parmesan cookies. They’re incredibly easy to make and pair wonderfully with a glass of white wine or champagne.
Table of Content
I highly recommend making a double batch, as they’re wonderful not only as an appetizer, but also as a side dish to soup or salad, or as the perfect daytime snack.
I’ll show you how to freeze them below, so you can always have a supply of these tasty savoury shortbread biscuits on hand.
Ingredients and Alternatives
You only need a few simple ingredients to make these savory Parmesan cookies. Here are a few tips:
- Flour: All-purpose flour works best for these savory cookies, but you can experiment with whole wheat flour or gluten-free flour for a different texture.
- Butter: Use unsalted butter at room temperature. If you prefer a dairy-free option, you can substitute with vegan butter or margarine.
- Parmesan: I use freshly grated Parmesan cheese. Parmesan cheese add a wonderful nutty flavor to these savory cookies. Feel free to substitute with another hard cheese like Comté or aged cheddar.
- Herbs: I like to use dried thyme or rosemary, but you can get creative with other herbs like sage, oregano, or even a mix of herbs for a unique flavor profile. For decoration, I use fresh herbs such as parsley, dill, thyme or sage. .
- Egg: The egg helps bind the dough together. For a vegan option, you can replace the egg with 1/4 cup (60 ml) cold water.
- Water: Optional, just add it if the dough is too dry.
You will find the exact quantities in the recipe card.
How to make these Herb and Parmesan Savory Cookies
Mix. In a mixing bowl, combine the flour, butter, grated Parmesan, dried thyme or rosemary, egg, and a pinch of sea salt. Mix everything together using your hands or a food processor on low speed.
Initially, the dough will have a crumbly texture. Keep mixing until it forms a smooth and homogeneous paste.
Form the dough into a ball, flatten slightly and wrap in cling film. Let it rest in the fridge for at least 15 minutes to firm up.
Shape the cookies. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to a thickness of about 0.2 inches (0.5 cm).
Herb decoration. For a decorative touch, place fresh herbs such as parsley, dill, fresh thyme, or fresh oregano on the dough, spacing them evenly apart.
Cover the dough with a sheet of baking paper and gently press it with a rolling pin to embed the herbs into the dough.
If some herbs are not firmly set, use a brush to lightly moisten them with cold water to help them adhere.
Use a cookie cutter to shape the dough into cookies. Place the cookies onto the prepared baking sheet.
Bake. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Once baked, transfer the cookies to a wire rack to cool completely.
Store. Store these herb shortbread cookies in an airtight container or a tin. Make sure they are completely cooled otherwise, they won’t stay crunchy.
Géraldine’s tips
- Chill the Dough: It’s important not to work the dough too much and in any case let it rest est in the fridge before rolling it out. The dough will be easier to work with, and the cookies will keep their round shape during baking.
- Watch the Baking Time: Keep an eye on your cookies as they bake. They can go from golden brown to overdone quickly, so I recommend checking the baking time a few minutes before the recommended baking time, as each oven is different.
- Freeze for later: Once completely cooled, place the baked cookies on baking tray covered with parchment paper so that they don’t touch each other. Freeze for 30 min. Then, transfer them into a freezer-safe container. They’ll stay fresh in the freezer for up to 3 months. Defrost at room temperature.
More appetizer recipes
- Salmon Rillettes (French spread recipe)
- Vegetarian Savoury Muffins
- Smoked Salmon Canapés
- Easy Cold Cucumber Soup
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Recipe Card
Savoury Herb and Parmesan cookies
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Ingredients
- 2 cups flour (250 g)
- 5.5 oz butter at room temperature (125 g)
- 1 cup Parmesan cheese , grated (100 g)
- 2 tablespoons thyme or rosemary dry
- 1 egg
- 1 tablespoon of water optional
- 1/4 teaspoon of sea salt
Instructions
- In a mixing bowl, combine the flour, butter, grated Parmesan, dried thyme or rosemary, egg, and a pinch of sea salt. Mix everything together using your hands or a food processor on low speed.
- Initially, the dough will have a crumbly texture. Keep mixing until it forms a smooth and homogeneous paste.
- Form the dough into a ball, flatten slightly and wrap in cling film. Let it rest in the fridge for at least 15 minutes to firm up.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to a thickness of about 0.2 inches (0.5 cm).
- For a decorative touch, place fresh herbs such as parsley, dill, fresh thyme, or fresh oregano on the dough, spacing them evenly apart.
- Cover the dough with a sheet of baking paper and gently press it with a rolling pin to embed the herbs into the dough.
- If some herbs are not firmly set, use a brush to lightly moisten them with cold water to help them adhere.
- Use a cookie cutter to shape the dough into cookies. Place the cookies onto the prepared baking sheet.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Once baked, transfer the cookies to a wire rack to cool completely.
