As cheese and charcuterie board enthusiasts, we’re always on the lookout for a great cracker or biscuit to add to the mix. Here’s our recipe for a Parmesan Shortbread that’s great on its own but which can also be zhuzhed up with the addition of a grocery/bulk store staple: Powdered Ranch Dressing Mix.

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Parmesan Shortbread, Two Ways

Enjoy this savoury shortbread on its own or with the addition of a grocery store staple: powdered ranch dressing mix.

Ingredients

• 1⅛ cup all purpose flour [sifted]
• ¾ cup fresh grated Parmesan
• ½ cup unsalted butter [room temperature]
• 1 egg yolk
• 1½-3 tbsp powdered ranch dressing mix [ours is from Bulk Barn]

Instructions

• In the bowl of a stand mixer or by hand, mix the flour, cheese, butter, egg yolk and, if you're making a full batch of ranch, the 3 tbs ranch, until the mixture starts to form small balls. [Don't add the ranch powder yet if if you're making a half batch.]
• Use a spatula, spoon, or your cool, clean hands to form the dough into one ball, and then divide that dough in half.
• [If you only want to make half the batch ranch, place one ball in a bowl, add 1½ tbs powdered ranch dressing, and stir the dough until just combined.]
• On a gently floured surface, form each dough ball into a cylinder, about 1½ inches in diameter. Wrap in plastic wrap, and tap in the edges so that they are as flat as possible.
• Refrigerate the cylinders for 1 hour.
• Heat the oven to 350℉ and line two baking sheets with parchment or silpat.
• Slice each cylinder into approximately fifteen ½-inch-thick slices, trimming the ends if necessary.
• Place the slices on parchment-lined baking sheets and bake for 16-18 minutes, or until the edges of the plain discs are barely golden. The ranch flavoured discs will brown much more considerably. Just don't let them burn!
• Cool the shortbread on its parchment-lined sheet on a wire rack for 5 minutes. Then, remove the hot sheet and allow the shortbread, still on its parchment, to sit on the wire rack until it has cooled completely.
• Enjoy!

Notes

The savoury shortbreads keep in a sealed container for 3-5 days. Sliced, unbaked shortbread discs may also be flash frozen on a tray, then removed to an airtight container or freezer bag, and frozen for 3-4 months.

Enjoy!