From the Clif Family Kitchen
Recipe by Executive Chef, John McConnell
Savory Parmesan Shortbread with Solar Grown™ Ginger Honey Spread
Yields 30 shortbread cookies
1 ¼ cup all-purpose flour (or gluten-free flour mix)
¾ cup Parmesan cheese, grated
1 stick unsalted butter, softened at room temperature
2 egg yolks
¼ tsp kosher salt
Pinch black pepper
In a food processor, add all the ingredients together and pulse until the mixture begins to form a dough about 30-40 seconds. Remove loosely formed dough onto the counter and begin to knead together for about 30 seconds until smooth. Split the dough into two halves. Use one half and gently roll into a cylinder with your hands taking care not to overwork the dough but keeping the dough intact. Roll the cylinder to the width of 1 ¼” – 1 ½”. You’ll want to keep the cylinder ends even so you can cut even-width slices. After cylinder is formed, wrap in plastic film and place in your fridge to allow the dough to set firmly. Repeat the same process with the other half of the dough.
Set the dough in the fridge for about 30-45 minutes. While dough is setting, preheat the oven to 375F. Once the dough has set and is firm to the touch, slice the dough into ¼”-3/8” thick slices and place them on a parchment-lined baking tray.
Cook the shortbreads for about 16-20 minutes until lightly golden at the edges. Time will vary based on thickness.
Remove from the oven and allow to cool before handling. Top with a smear of Clif Family Solar Grown™ Ginger Honey Spread and enjoy with a chilled glass of Clif Family Sparkling Brut Rosé.