Parmesan Fennel Shortbread

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.

Author: Sloane’s Table

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

Servings: 16 shortbreads

Calories: 205 kcal per serving

Ingredients

227 grams - unsalted butter
56 grams - powdered sugar
300 grams - all-purpose flour
½ tsp - salt
½ tsp - ground pepper
75 grams - parmesan
1 tbsp - fennel seeds
flaky sea salt

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!

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