This time, I propose a recipe of small salted shortbreads with thyme and rosemary. They are ideal to accompany aperitifs, with a glass of wine or champagne! These little shortbreads are crumbly and rich in olive oil. A simple and unpretentious recipe, quick to prepare and delicious to eat! The secret of their success? Their finesse. They will indeed be much better if they are thin and crispy. I use the spray technique that we saw in the « buckwheat shortbread from Portsall ».
Recipe of the shortbread of the south (for about thirty fine shortbread):
-180g of flour
-70g of salted butter
-45g of olive oil
-1/4 teaspoon salt
-50g of parmesan cheese
-1 egg
-1 teaspoon dried rosemary
-1 teaspoon dried thyme
-flower of salt
The instructions
Put the grated parmesan, salt, herbs, butter, olive oil and egg in a bowl and mix well to obtain a cream.
Add flour all at once.
Mix until the dough is homogeneous but not more!
Preheat the oven to 190°C.
You can make any shape you want. I used the same technique as for the « Portsall buckwheat shortbread », i.e. I put the dough in a cookie gun. I let it sit for an hour before cutting slices of dough with a single notch. But you can use any technique you like, you just have to make the shortbread thin enough.
Sprinkle with dried herbs (I added rosemary).
Then some fleur de sel. Flatten the shortbread very slightly with your hand to embed the salt and herbs into the dough.
Let cook for 15 minutes at 190°C.
Let cool on a rack and enjoy as an appetizer!
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