Cerrar este cuadro de búsqueda.
Carlota Fariña


December was quite busy at work but this is always good news, don’t you think? So I took the opportunity to look for easy and quick recipes just as the previous one about Nougat Chocolates and Easy Nude Cake. Today I am sharing with all of you a different and a super easy one to make: Savoury Parmigiano cookies with fresh herbs. And they are totally addicting!

They are crunchy and fragrant thanks to the fresh thyme I used and the original Parmigiano Reggiano I added to the dough. As you may know, this cheese is super famous in Italy, especially in Emilia- Romagna where it’s actually produced. Can you imagine who is already the cookies’ number one fan? If you were about to answer Thomas, bingo! Well, completely normal since he’s from that Italian region and the cookies did not last more than a couple of hours after I made the photos for this post. Although I had baked 40!

They go great with just a glass of red wine as they are substantial enough to be served on their own. Great for a quick starter or a perfect accompaniment with any cheese board! Far better than the most crackers you can find in the shops. I hope you all enjoy this week’s recipe. Until next post!


INGREDIENTS for about 40 cookies

250 gr (2 cups) all-purpose flour

170 gr (¾ cups) unsalted butter, cold

120 gr (1 ¼ cup) Parmigiano Reggiano, grated (Parmesan cheese)

4 tbsp cold water

Fresh herbs, I used thyme

A pinch of salt



Grate the Parmigiano until obtaining 120 gr (1 ¼ cup). In a mixer combine it with the flour, butter, and salt. Add the cold water during the process. Now knead until you form a dough and divide it in two. Roll each part into a log about 3 cm (1 ¼ inch) in diameter. Wrap them into cling film and put them in the fridge for at least three hours. We want a hard dough.

Then slice into round cookies into 1 cm thick rounds with the help of a big knife. Brush the surface of each one with a bit of water so the fresh herbs can easily stick on them.

Bake them in preheated oven for 10 minutes or golden on top. Remove them and transfer them to a baking rack.

Buon appetito!


More on Instagram @carlotafarina

Follow me on Pinterest




Comparte la publicación: