makes 20-30 shortbreads, depending on size of mold or cookie cutter
1/2 cup all-purpose flour
3/4 teaspoon kosher salt
1/3 cup Parmesan, grated fresh (the pre-grated kinds are often not true Parmesan and/or contain unnecessary starch)
1/2 cup Spanish chorizo, 1/8-inch dice
6 tbsp butter, unsalted, slightly softened
1 Tablespoons heavy cream, plus more for brushing
2 Tablespoon fleur de sel (sea salt), for garnish
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 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 for 12 to 15 minutes, or until golden brown.
Cool on a rack. Store and serve room temperature.
Keywords: shortbread, chorizo, Parmesan