Savory Salted Shortbread (Printable Version)

Buttery shortbread with a savory touch of flaky sea salt and Parmesan cheese.

# What You’ll Need:

01 - 1 cup unsalted butter, softened

02 - 2 cups all-purpose flour

03 - 1/2 cup finely grated Parmesan cheese

04 - 1/2 teaspoon garlic powder

05 - 1/4 teaspoon ground black pepper

06 - 1 tablespoon flaky sea salt

07 - 1 tablespoon chopped fresh rosemary (optional)

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.

02 - In a large bowl, cream together the softened butter and grated Parmesan until smooth.

03 - Add the flour, garlic powder, and ground black pepper. Mix until the dough just comes together.

04 - Turn the dough onto a lightly floured surface and gently knead until smooth.

05 - Roll the dough to 1/2 inch thickness. Cut into desired shapes such as rounds or rectangles.

06 - Arrange the pieces on the prepared baking sheet. Sprinkle each with flaky sea salt and chopped rosemary, pressing lightly to adhere.

07 - Bake for 18 to 20 minutes, or until the edges turn golden brown.

08 - Remove from oven and cool on a wire rack before serving.

01 -

They're buttery and crumbly in a way that feels almost luxurious, yet genuinely easy to pull off.
Perfect for impressing people without spending hours in the kitchen or looking like you tried too hard.
Works as a snack, appetizer, or cheese board star, so you'll actually make them more than once.

02 -

Don't skip the cooling step—they seem soft hot from the oven, but they'll firm up as they cool, and rushing them means they fall apart.
The salt is not a garnish, it's the point—taste a piece with your eyes closed and you'll understand why flaky sea salt changes everything compared to table salt.

03 -

Weigh your ingredients if you have a scale—it's the difference between shortbread that's tender and shortbread that's tough.
The dough is naturally forgiving, but work it as little as possible—overworking develops gluten and makes them dense instead of crumbly.