….. snacks…… perfect after a long day of skiing ….. maybe in the company of a nice glass of red wine….. today’s menu is also a ski lesson, with the mountains toughest instructor.
Parmasan Mustard Shortbread
1 3/4 c flour
3/4 c Parmesan cheese, (plus extra to top the shortbread)
1 TB seeded mustard
1/4 tsp salt
pinch of cayenne pepper
1 c chilled unsalted butter, cubed
To serve: roasted tomatoes, chorizo or prosciutto
Mix flour, 3/4 c parmesan cheese, salt, and cayenne pepper in a bowl. Add the cubed butter and mustard and begin to rub the butter into the flour mixture. Continue working the butter and flour until the dough comes together and clumps like wet sand.
Preheat the oven to 175C and line a tray with parchment paper. Roll 1TB worth of dough into a ball and flatten with the palm of the hand. Line the flattened shortbread on the baking tray, top with a bit more parmesan cheese and slide into the oven. Cook for 10 minutes (be careful not to over cook or the shortbread will become very dry).
Best served with roasted tomatoes or smoked meat (with a bit more mustard added to the top).