PARMESAN SHORTBREAD BISCUITS
These buttery biscuits have the texture of shortbread with the kick of parmesan cheese flavour. The biscuits are buttery and have a "soft crumble" when you bite into them. IMPORTANT: Please ensure you measure the ingredients by weight. Cup sizes measure between countries and so for accuracy reasons, I have written the recipe by weight rather than cups because this recipe requires accurate measurement of ingredients to achieve the desired result.
Provided by Nagi | RecipeTin Eats
Categories Savoury Biscuits
Time 25m
Number Of Ingredients 4
Steps:
- Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
- Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
- If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
- Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
- Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
- Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
- Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ 1/3" thick rounds.
- Place the biscuits onto the baking tray at least 2cm / 1" apart.
- Bake biscuits for 12 minutes or until light golden.
- Stand on trays for 5 minutes then transfer to a wire rack to cool.
Nutrition Facts : ServingSize 10 g, Calories 46 kcal, Carbohydrate 2.5 g, Protein 1.4 g, Fat 3.4 g, SaturatedFat 2.2 g, Cholesterol 10 mg, Sodium 50 mg
THREE-INGREDIENT COOKIES
These unbelievably easy -- and gluten-free -- cookies have only three ingredients and are a great way to use up those extra mixed nuts hanging out in your pantry.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield about 12 cookies
Number Of Ingredients 3
Steps:
- Position a rack in the center of the oven and preheat to 300 degrees F. Line a baking sheet with parchment.
- Pulse the nuts in a food processor until coarsely chopped.
- Beat the egg white in a medium bowl with an electric mixer until stiff peaks form, about 2 minutes. Gently fold in the sugar and nuts. Spoon leveled tablespoons of the batter onto the prepared baking sheet, about 12 cookies total.
- Bake, rotating halfway through, until golden brown, 25 to 30 minutes. Let cool completely on the baking sheet set on a wire rack.
3-INGREDIENT PARMESAN COOKIES
These savory cookies are so easy to prepare and call for just 3 ingredients. You can prepare the dough and then refrigerate until ready to bake. Serve with wine as a nibble, or as part of an appetizer spread.
Provided by Anonymous
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 1h40m
Yield 36
Number Of Ingredients 3
Steps:
- Mix the flour and butter together. Add Parmesan cheese and work into a solid dough. Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Roll out chilled dough between 2 sheets of parchment paper to a thickness of 1/8 to 1/4-inch. Use a small cookie cutter or a glass to cut out circles. Re-roll dough and cut out as many circles as possible. Place on the prepared baking sheet.
- Bake in the preheated oven for 10 to 15 minutes. Transfer to a wire rack and cool before serving.
Nutrition Facts : Calories 54.4 calories, Carbohydrate 3.5 g, Cholesterol 10 mg, Fat 3.7 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 2.3 g, Sodium 74.9 mg
3-INGREDIENT PARMESAN COOKIES
These savoury parmesan cookies require minimum baking skills and 3 basic ingredients - Perfect with wine, they're sure to wow your guests!
Provided by Andrea Soranidis - The Petite Cook
Categories Savoury snack
Time 25m
Number Of Ingredients 6
Steps:
- In a stand mixer over medium-low speed, mix together the butter, flour and Parmesan cheese, until finely crumbly.
- Add optional fresh chopped herbs and black pepper to taste, and knead until you form a dough.
- Divide the dough in half. Roll each half into an uniform log, about 3 cm (1¼ inches) in diameter.
- Wrap the 2 cylinders into cling film, and refrigerate for 15 minutes.
- Preheat the oven to 180°C ( 350°F) without the fan mode. When using the fan-assisted option, set the oven to 20°C less than conventional oven.
- Cut each log into 1 cm thick rounds, then you can use a cookie cutter to give them a specific cookie form.
- Arrange the cookies on a baking tray lined with parchment paper.
- Brush the surface of each cookie with a bit of warm water or a beaten egg, and sprinkle a tiny amount of extra grated Parmesan or chopped fresh herbs on top.
- Bake for 10 minutes, or until the cookies are golden on top.
- Remove the cookies from the oven, they will still be quite soft. Allow them to cool completely on a baking rack, then serve.
- Store leftovers in an airtight container, and refrigerate for up to 4 days.
Nutrition Facts : Carbohydrate 8 g, Protein 5 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 232 mg, Fiber 1 g, Sugar 1 g, Calories 147 kcal, ServingSize 1 serving
3-INGREDIENT BREAKFAST COOKIES RECIPE BY TASTY
Here's what you need: oats, bananas
Provided by Pierce Abernathy
Categories Snacks
Time 30m
Yield 8 cookies
Number Of Ingredients 2
Steps:
- Preheat oven to 350˚F (180˚C).
- In a large mixing bowl combine the oats and banana and mash banana and mix until well incorporated.
- Add additional ingredients should you desire.
- Bake for 12 minutes.
- Enjoy!
Nutrition Facts : Calories 102 calories, Carbohydrate 21 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, Sugar 4 grams
3-INGREDIENT SUGAR COOKIES
Butter, sugar and Gold Medal™ flour are all you need for this quick and easy sugar cookie recipe. The best part? It's a make-ahead and make-it-your-own recipe. After you mix up the dough, shape it into a log and chill before cutting the cookie dough into slices for baking. Decorate the cookies by rolling them in holiday sprinkles before chilling, or drizzle an easy powdered sugar icing over sliced tops after baking. Either way, it makes the perfect holiday cookie. However you complete them, it's a buttery, tender cookie that melts in your mouth with every bite. With easy 3-Ingredient Sugar Cookies, you can save time and focus on the decorating fun.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 20
Number Of Ingredients 8
Steps:
- In large bowl, beat softened butter and granulated sugar with spoon until well mixed. Stir in flour until moistened, using hands to mix if needed (dough will be crumbly). Knead 5 to 10 times or until dough is smooth.
- Divide dough in half; shape each half into a log, 5 inches long by 2 inches in diameter.
- Spread 2 tablespoons of the nonpareils or decorating sugar on plastic wrap; roll one log in nonpareils to cover. Repeat to cover remaining cookie log in nonpareils. Wrap dough logs tightly with plastic wrap. Refrigerate about 1 hour 30 minutes or until firm.
- Heat oven to 350°F. Unwrap 1 of the dough logs; cut into 1/2-inch slices. On ungreased cookie sheet, place slices 2 inches apart, reshaping if necessary.
- Bake 12 to 14 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 40 minutes.
- To make Powdered Sugar Icing Drizzle: In small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Tint with food color. Drizzle over tops of cooled cookies. Sprinkle with nonpareils or decorating sugar. Let stand about 1 hour or until drizzle is set.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 5 g, TransFat 0 g
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