If you’ve never tried a savory shortbread, this sourdough-discard rosemary and Parmesan shortbread is a wonderful introduction. Buttery and crumbly, it’s packed with sharp cheese and fresh rosemary for a subtle, aromatic finish. These small biscuits have a melt-in-your-mouth texture and pair beautifully with tea, a cheeseboard, or a cold drink.
The dough comes together quickly in a food processor, can be made ahead, and slices and bakes into delicate rounds that are ideal for entertaining or gifting. Using sourdough discard gives these biscuits a gentle depth of flavor while keeping the texture tender and crumbly.
These savory shortbreads work beautifully alongside cheeses, chutneys, olives, and cured meats. They’re versatile, easy to prepare, and make efficient use of sourdough discard.
Why You’ll Love This Recipe!
Savory and buttery – Rich butter, nutty Parmesan, and fragrant rosemary deliver bright flavor, crisp edges, and a tender center.
Simple and versatile – With just six main ingredients, the recipe is quick and forgiving. You can customize herbs and spices to suit your taste.
Make-ahead friendly – The dough keeps in the fridge for a couple of days and can be frozen for longer storage, so you can bake fresh rounds when needed.
Ingredients
- All-purpose flour
- Butter – Use good-quality unsalted butter if possible; salted works in a pinch.
- Parmesan cheese – Freshly grated Parmesan gives the best flavor and texture.
- Sourdough discard – Chilled discard helps the dough come together and reduces stickiness.
- Rosemary – Fresh, chopped rosemary adds a fragrant, savory note. Thyme can be substituted if preferred.
- Salt
How To Make Sourdough Discard Rosemary and Parmesan Shortbread
This recipe follows a straightforward slice-and-bake method. Add the flour, cold cubed butter, grated Parmesan, sourdough discard, chopped rosemary, and salt to a food processor. You can also use a stand mixer on low speed, but avoid overmixing.
Pulse until the butter is cut into the flour and the mixture holds together in rough clumps. At first it may look dry; continue pulsing until the dough just comes together. Stop as soon as the flour is incorporated.
Turn the dough out onto the work surface and shape it into a long log. Roll the log tightly in parchment to create an even cylinder. Chill the wrapped log in the refrigerator for at least two hours, or up to two days for more fermented flavor. You can also freeze the log, wrapped well, for longer storage.
When ready to bake, preheat the oven to 160°C (320°F). Unwrap the chilled log and slice it with a sharp knife into rounds about ½ cm (¼ inch) thick. Thinner rounds create a cracker-like bite; adjust thickness to your preference.
Arrange the rounds on a parchment-lined baking sheet and bake for about 18 minutes. Aim for a fairly pale biscuit with a touch of golden color from the Parmesan. If you want them very pale, check at 15 minutes; for a crisper, more toasted result, bake a few minutes longer.
Remove the shortbreads from the oven and let them cool on the tray before transferring to a tin or jar. Because of the butter content they will be soft when warm but will firm up as they cool.
Kate’s Recipe Tips
- Don’t overmix. Stop as soon as the dough comes together to keep the shortbread crumbly rather than chewy.
- Work with cold butter and chilled sourdough discard for easier handling and better texture.
How To Store + Freeze
Once completely cooled, store baked shortbreads in an airtight container at room temperature for up to five days.
To freeze, wrap the unbaked dough log tightly in parchment and then foil or a freezer bag. Freeze for up to three months. Slice and bake from frozen, adding a minute or two to the baking time.
Frequently Asked Questions
Yes. Cheeses similar to Parmesan such as Pecorino Romano or Grana Padano work well, as do other hard, nutty cheeses like Gruyère.
Yes. Sturdier herbs like thyme work well; avoid large amounts of soft fresh herbs such as parsley or basil. Spices like paprika or a pinch of cayenne can add a pleasant kick.
Butter is essential for the classic melt-in-your-mouth texture, so a dairy-free substitute will change the final texture significantly.
Sourdough Discard Rosemary and Parmesan Shortbread
Equipment
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Food processor (or Thermomix or stand mixer)
Ingredients
- 250 g All-purpose flour
- 185 g Cold butter (cubed)
- 150 g Parmesan cheese (grated)
- 100 g Sourdough discard
- 7 g Rosemary (chopped, fresh – approx. 2 tbsp)
- 5 g Salt
Instructions
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Add flour, cold cubed butter, grated Parmesan, sourdough discard, chopped rosemary, and salt to a food processor.
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Pulse until the mixture forms a rough dough and the butter is cut in. Stop once the flour is incorporated and the dough holds together.
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Turn the dough onto a work surface, form into a log, and wrap tightly in parchment. Chill for at least 2 hours or up to 2 days; freeze if desired.
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Preheat oven to 160°C (320°F). Slice the chilled log into rounds about ½ cm (¼ inch) thick.
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Place rounds on a parchment-lined baking sheet and bake about 18 minutes until lightly golden at the edges and the Parmesan has a touch of color. Adjust time for thickness and desired crispness.
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Cool on the tray before transferring to a container. They will firm up as they cool.
Notes
- Work quickly and stop mixing as soon as the dough comes together to keep the shortbread tender and crumbly.
- Chill butter and discard before starting for easier handling and better texture.
Nutrition
Nutrition information is an approximation.
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