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15 • minutes
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16 • breads
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Savoury Herb Shortbread

5/5 (2)


  • tick1 ¼ cup Chantal Organics White Flour
  • tick1 cup grated parmesan cheese (we love Mainland)
  • tick120g unsalted butter, at room temperature (we love Mainland)
  • tick1 tsp rosemary, chopped (we love Superb Herb)
  • tick1 tsp sage, chopped (we love Superb Herb)
  • tick1 tsp parsley, chopped (we love Superb Herb)
  • tick1 tsp thyme, chopped (we love Superb Herb)
  • tick½ tsp sea salt
  • tick½ tsp fresh cracked black pepper
  • To decorate
  • tickRosemary, sage, parsley and thyme (we love Super Herb)
  • tick1 tsp butter, melted (we love Anchor)


  • Step 1.

    Place the flour and herbs in a food processor and pulse until herbs are fine and mixed in. Add the parmesan, butter, salt and pepper and blend until a crumbly dough forms. This will only take 30 seconds to 1 minute.

  • Step 2.

    Pour dough onto a floured board and lightly knead. Roll the mixture into a log shape, wrap with beeswax wrap and place in the fridge until firm, about 1 hour.

  • Step 3.

    Preheat oven to 180C and line a baking tray with baking paper.

  • Step 4.

    Remove the log from the beeswax wrap and slice into 1cm rounds.

  • Step 5.

    Lightly dab the shortbread with melted butter, then place the herbs on top to decorate. Place the shortbread onto the baking tray, leaving room around each shortbread to expand.

  • Step 6.

    Bake for 15 minutes until just golden. Let sit for 5 minutes, then transfer to a wire rack to cool. The shortbread will firm up as they cool.

Chantal Organics Products used

White Flour

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