Author Topic: Parmesan shortbreads  (Read 3105 times)

Offline achookwoman

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Parmesan shortbreads
« on: March 07, 2010, 12:27:57 pm »

This recipe was taken from BBC, Australian Good Food, Oct. 2009. I chose this recipe as the magazine had a calorie count for each biscuit. Because I made the biscuits slightly smaller I estimate that each biscuit has 100 calories. I made 34 , using a small ice cream scoop. I also substituted 1/2 the butter with coconut oil.

260g plain flour
60g Parmigiano Reggiano, plus 2 extra Tablespoons.
Pinch of baking powder
Pinch of ground pepper
Pinch of cayanne pepper
220g cold butter, ( I substituted 1/2 with coconut oil)

Heat oven to 180
Chop butter and place in TMX bowl with all other ingredients, except the extra cheese.
Press Turbo button until the mixture comes together.
Tip out on to floured mat and form into a ball.
Form into 34 pieces and roll into small balls, and then into extra cheese.
Place on oven trays and bake 15 to 20 mins.

Uncooked mix can be frozen.

Offline trudy

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Re: Parmesan shortbreads
« Reply #1 on: March 08, 2010, 06:28:11 am »
Thanks Chookie,  I have some Parmesan in the fridge that I want to use up.  Good timing!!!   I won't use the coconut oil though as my son in law is a diabetic and coconut oil is a nono for diabetics.  People don't realise but it messes up your insulan production.

Offline judydawn

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Re: Parmesan shortbreads
« Reply #2 on: March 08, 2010, 07:59:01 am »
Thanks for that info Trudy - now I know not to offer that chocolate I made with coconut oil to any diabetic  :-* :-*
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Thermomixer

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Re: Parmesan shortbreads
« Reply #3 on: March 09, 2010, 06:16:19 am »
LOL - just ripped this out of the mag to convert on Sunday - thanks for that  :-* :-* :-*  Went thru heaps of mags that have been sitting there for ages that MrsT has bought.  There were quite a few that I thought would convert easily, but this one did appeal.

I didn't even know that MrsT had bought the mag - at first i thought it was English, but all the people/recipes are Aussie ?  BBC ?
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