Cheese and Caraway Shortbreads
Makes about 60 shortbreads
2 Tbsp caraway seeds, toasted and coarsely ground
400 grams all-purpose flour
2-3 Tbsp granulated sugar (depending on your sweet tooth)
400 grams parmesan cheese, finely grated
400 grams unsalted butter, chilled
4 Tbsp ice water
Coarse sea salt to finish
1) Toast the caraway seeds in a cast iron pan, cool and coarsely grind in a mortar and pestle.
2) Whisk together the flour, sugar, parmesan (be sure to grate your own – it is worth it), and the cooled caraway seeds.
3) Using a box grater, grate the cold butter over the flour mix. Then toss with your hands until the mixture resembles coarse sand (like making biscuits). Sprinkle the ice water over the mixture and gather into a dough by squeezing the mixture together. Divide the dough into four portions. Roll each into a 1 ½” thick log, wrap in parchment and chill at least one hour.
4) Preheat your oven to 350 degrees. Line three baking sheets with parchment paper. Slice each log into 16 discs. Place about 20 on each pan and sprinkle the shortbreads with coarse sea salt.
5) Bake one tray at a time on the middle rack. Bake for nine minutes, rotate the pan, and bake for 8 minutes more until the edges are just beginning to brown. Let cool on the pan for 5 minutes then remove the shortbreads to a wire rack to cool completely.
