By: Sriharsha
Adapted From: Savory Parmesan Shortbread Rounds
Procedure:
Adapted From: Savory Parmesan Shortbread Rounds
Prep Time – 50min (includes freezing time 30 min)
Baking time – 20-25min
Yield – 17 cookies
Ingredients:
¾ cup whole wheat flour
¼ cup besan
¼ cup dried fenugreek leaves
½ cup butter (softened)
½ cup parmesan cheese
½ teaspoon chilli powder
¼ teaspoon salt
½ cup parmesan cheese
½ teaspoon chilli powder
¼ teaspoon salt
Procedure:
Line a baking tray with parchment
paper.
In a cold mixing bowl (refrigerate the bowl) mix butter, salt, parmesan cheese and chilli powder until creamy. Add the flours, dried fenugreek leaves to the mixture and continue mixing. Mix till it is of chapathi dough consistency. Add cold water if needed. On a floured surface roll the dough into a ball and then into a round log of desired thickness. Try to make the log even and wrap in aluminum foil and freeze for 30 minutes. Preheat oven to 350ºF.
Remove the log from the freezer and cut into 1 cm thick rounds. Arrange on the baking sheet with a little space between them. Bake for 20-25 minutes or until golden brown around the edges. Remove from the oven and let them cool completely before serving.
In a cold mixing bowl (refrigerate the bowl) mix butter, salt, parmesan cheese and chilli powder until creamy. Add the flours, dried fenugreek leaves to the mixture and continue mixing. Mix till it is of chapathi dough consistency. Add cold water if needed. On a floured surface roll the dough into a ball and then into a round log of desired thickness. Try to make the log even and wrap in aluminum foil and freeze for 30 minutes. Preheat oven to 350ºF.
Remove the log from the freezer and cut into 1 cm thick rounds. Arrange on the baking sheet with a little space between them. Bake for 20-25 minutes or until golden brown around the edges. Remove from the oven and let them cool completely before serving.
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