Grammy's Kitchen · Shortbread · Parmesan Shortbread Biscuits
One of 67 shortbread recipes we measured
It ranks #1 of 67 for sweetness perceived among the shortbread recipes we compared. 65 cooks on www.recipetineats.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 105% | 86% |
| total sugar | 0% | 56% |
| salt | 0% | 1% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 3.5 oz / 100g salted butter (, chopped (Note 1)) |
| 100 g | 3.5 oz / 100g parmesan cheese (, grated (Note 2)) |
| 95 g | 3.3 oz / 95g plain flour |
| 6 g | 1 tbsp rosemary leaves (, roughly chopped (or 2 1/2 tsp dried rosemary)) |
Method: 10 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I've tried other versions of this recipe before, and this is the best version of this recipe - weighing the ingredients guarantees that they are equal measure. I added 1 tsp of cayenne for a bit of heat. Very nice, if you like a bit of heat. I also tried a” — a cook, 5.0★
“Great concept. I measured everything on my kitchen scale and used the food processor. However, in order to get the dough to stick together enough to form a log, I had to sprinkle with water until I achieved the consistency required. They baked up fine but a li” — a cook, 4.0★