Ingredients
Scale
- ½ cup of all-purpose flour
- ¾ teaspoon kosher salt
- ⅓ cup Parmesan, grated fresh
- ½ cup of hard chorizo sausage, diced small
- 6 tablespoons of unsalted butter, soft but not warm
- 1 tablespoon of heavy cream, plus more for brushing
- 2 tablespoons of sea salt, for garnish, optional
Instructions
- Mix the dry ingredients, Parmesan, and chorizo. In a large bowl, combine the flour and salt. Add the shredded Parmesan and chorizo and mix well. Rub the butter into the 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.
- Bring the dough together. Add the heavy cream, and mix just until the dough comes together. Knead it by hand just until it is smooth and supple, no more than a minute or two. Form the dough into a flat disc, wrap it in plastic, and refrigerate it for at least two hours, or up to a few days. You can also freeze it.
- Bake. Preheat the oven to 350° F. (180° F) and line a baking pan with parchment paper. On a lightly floured, preferably cold surface, roll the dough to a quarter-inch thickness. Add small amounts of flour as necessary. With a small, round cookie cutter, cut rounds and place them on the baking pan. Brush the tops of the bites with heavy cream and sprinkle sea salt on top, if you like. Bake for 12 to 15 minutes, until the shine is gone and the shortbreads are light golden brown.
- Cool. Cool on he pan for a few minutes, them remove and cool completely. Store and serve at room temperature. Leftovers can be frozen.
- Prep Time: 15 minutes (2 hours inactive)
- Cook Time: About 15 minutes
- Category: Tapas
- Method: Baking
- Cuisine: Mediterranean
Keywords: shortbread, chorizo, Parmesan