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
- 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
- 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
- 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.
- 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.