Name: Parmesan Fennel Shortbread
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 16 shortbreads
Cuisine: American
Ingredients: 227 grams unsalted butter; 56 grams powdered sugar; 300 grams all-purpose flour; 0.5 tsp salt; 0.5 tsp ground pepper; 75 grams parmesan; 1 tbsp fennel seeds; flaky sea salt

This parmesan fennel shortbread is one of the few savory foods you will ever see on this site, but that should be an indicator of how freaking amazing these are! They're buttery, slightly sweet, and salty.

Dessert

1 h 15 m

American

Sloane’s Table

March 10, 2026

Atsloanestable.com

From the Cook

1/4

Parmesan Fennel Shortbread

Sloane’s Table Verified

Atsloanestable.com

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Line a 9-inch square pan with two pieces of parchment paper to create a sling on all sides for easy removal.

Beat the butter until completely smooth. Add the powdered sugar and beat until fully combined.

Then, add the flour, salt, pepper, and parmesan and mix until fully combined, but do not over-mix!

Transfer dough to the prepared pan and pack in using a piece of parchment paper and the back of a measuring cup. Once the dough is evenly packed in, place in the freezer for at least 30 minutes.

Toward the end of the freeze time, preheat the oven to 350 degrees F.

Take the dough out of the pan and cut the block in half, and cut each section into 8 equally sized pieces (a little over 1 inch per piece).

Place the shortbread on a baking sheet lined with parchment paper about one inch apart. Sprinkle fennel seeds on top of each and bake for 15-18 minutes or until slightly golden around the edges.

Let shortbread cool on a wire rack. Sprinkle with flaky sea salt and enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Chill Your Dough Thoroughly ❄️
Refrigerate the dough for at least 2 hours before rolling and cutting to prevent spreading during baking and ensure crispy, defined edges with a tender, buttery crumb.
Toast Fennel Seeds First 🌟
Lightly toast the fennel seeds in a dry pan for 1-2 minutes before adding to the dough to intensify their aromatic flavor and reduce any raw, harsh notes.
Grate Parmesan Fresh 🧀
Finely grate high-quality Parmigiano-Reggiano directly before mixing rather than using pre-grated cheese, which contains anti-caking agents that prevent proper binding and even distribution.
Use Two Types of Salt Strategically 🧂
Mix fine sea salt into the dough for seasoning and reserve flaky sea salt for topping before baking to create textural contrast and bursts of briny flavor in every bite.
Bake at Lower Temperature for Even Browning 🍪
Bake at 300-325°F instead of standard 350°F to allow the butter to cook evenly without over-darkening the edges, resulting in uniformly golden shortbread with a delicate, crumbly texture.