search…

Edible Times

  • About
  • Blog
    • Healthy Eats
    • Macarons & Sweets
    • Savory
  • Contact
  • Hire

Chorizo & Parmesan Shortbreads

Bites

2 Jan

I learned to craft these lovely little bites during a cooking class at Le Cordon Bleu in Paris.  Be careful, you can’t eat just one.

Chorizo & Parmesan Shortbreads
makes 20-30 shortbreads, depending on size of cutter
Ingredients
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/3 cup Parmesan, grated
  • 1/2 cup Spanish chorizo, 1/8-inch dice
  • 6 Tablespoons butter, unsalted, slightly softened
  • 1 Tablespoons heavy cream, plus more for brushing
  • 2 Tablespoon fleur de sel (sea salt), for garnish
Instructions
  1. Method: In a large bowl combine flour and salt. Add shredded Parmesan and chorizo and mix. Cut butter into flour mixture using your fingertips. Likewise, this can all be done in a stand mixer fitted with a paddle attachment. Blend butter into dry ingredients until no large lumps remain
  2. Add heavy cream, and mix just until dough comes together. Knead by hand just until dough is smooth and supple, no more than a minute or two. Wrap in plastic and refrigerate for at least two hours, or up to two weeks.
  3. Preheat oven to 350° F. Roll dough out to 1/4-inch thickness, using small amounts of flour to prevent sticking. Cut rounds with a 1-inch or similar biscuit or cookie cutter. Brush with heavy cream and sprinkle sea salt on top. Bake on a parchment-lined sheet tray in a 350° F oven for 12 to 15 minutes, or until golden brown. Cool on a rack. Store and serve room temperature.
3.2.1255

 

0 Shares

Leave a Comment

« Quick Pickled Vegetables
Five Spice Pumpkin Soup »

Leave a mouthful... Cancel reply

connect with me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2019 · Refined theme by Restored 316