Rosemary Parmesan Shortbread | Recipes

Rosemary Parmesan Shortbread

(40) Ratings:
Prep Time:
Baking Time:
Makes:about 48 shortbreads

Who says shortbread has to be sweet? Rosemary and parmesan turn these tasty treats into a savoury snack.


1 cup 250 mL butter, softened
2 tbsp 30 mL sugar
1 cup 250 mL Robin Hood® Original All Purpose Flour
½ cup 125 mL corn starch
1 tsp 5 mL salt
1 cup 250 mL grated Parmesan cheese
1 tbsp 15 mL chopped fresh rosemary or 1 tsp (5 mL) dried rosemary


  1. Preheat oven to 350ºF (180ºC). Grease or line baking sheets with parchment paper.
  2. Beat butter and sugar until light and creamy. Add flour, cornstarch, salt, cheese and rosemary. Mix well until blended. Transfer to a lightly floured surface and form into two logs 10” (25 cm) long. Wrap each log in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours.
  3. Slice logs into ¼” (5 mm) slices and place 2” (5 cm) apart on prepared baking sheets.
  4. Bake in preheated oven for 15 to 17 minutes. Cool on baking sheets for 5 minutes. Transfer to a wire rack.


  • Serve these as an appetizer with a salad.
  • For decorative edges, drag a fork lengthwise along each log before slicing.

Nutritional Information

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