这些超脆的帕尔马干酪曲奇只需要最低的烘焙技巧和3种基本原料——非常适合吃零食和/或在下次鸡尾酒会上让人群惊叹!!


This recipe was originally published October 2014,更新了新的照片和视频。配方不变。

If you're looking for a quick and easy savoury snack,look no further – These Parmesan cookies are totally addicting.

They don't last longer than half an hour when my family is around.我相信一旦你尝试了它们,你和你的家人会和我们一样爱这些。

These crunchy,芳香的Parmesan cookies给经典之作一个开胃的扭转English 酥饼recipe,and are incredibly easy to make.其实很简单,that I usually make them at least once a week!!

不到一小时就准备好了,andrequire just 1 bowl and only 3 basic ingredients:all purpose flour,cold butter and of course Parmesan cheese.

For best results,I suggest to opt for the最好的帕米吉亚诺雷吉亚诺奶酪你可以把手放在上面。

hand holding a parmesan cookies,plate with parmesan cookies and rosemary sprigs in the background

我最喜欢这些东西Parmesan cookies他们是super easy to customize.

Add a pinch of chili pepper flakes for a spicy kick,或者加入你最喜欢的切碎的新鲜香草来增加香味:迷迭香,sage,thyme would all work well.

我用了迷迭香和百里香的混合物,饼干不仅闻起来很香,它们真好吃!!parmesan cookies in a large wooden bowl covered with grey napkin,white plate beneath and wood table in the background

I can't stress enough how incredibly easy theseParmesan cookies是要制造的。

All you have to do is quickly mix all the ingredients together in a stand mixer,then give it a quick knead until your form a log.

Let it rest half on hour in the fridge,then slice into round cookies and bake them until crunchy and beautifully golden.parmesan cookies on parchment paper and cooling rack

这些3-Ingredient Parmesan cookiesare crunchy,loaded with umami flavour,完全上瘾。

Trust me on this,把配料量翻一番,这样你就可以大批量生产了。

它们也很漂亮地冻住了,再做一个面团,用保鲜膜将其双层包装,并将其保存在冰箱中长达1个月。Then simply slice and bake when there's time.How convenient!!

手拿着一个木头碗,上面盖着餐巾,里面装满了帕尔马曲奇和迷迭香小枝,wood board in the background

这些3-Ingredient Parmesan Cookiesare the perfect savoury bite to snack on by yourself,or serve at get-togethers,picnics and parties.I promise they'll disappear in seconds.

If you're looking for more super easy snacks and treats to bite in,check out thesebaked sweet potato fritters

&veggie omelet muffins,or try these4组分素食棒(博客上最受欢迎的食谱之一!万博体育平台).

DID YOU MAKE THIS RECIPE??

请告诉我你有多喜欢它!Leave a comment below and share a picture on Instagram with the hashtag#manmanbetx全球唯一四大顶级赛事赞助商betx万博体育平台thepetitecook!Looking at your pictures always makes me smile *and super hungry*!!

3-Ingredient Parmesan Cookies

Course: Savoury snack
美食: 意大利人
Keyword: cookies,parmesan,帕尔马干酪曲奇
准备时间: 15个 minutes
烹饪时间: 10个 minutes
Total Time: 25 minutes
Servings: 10个
Author: The manbetx全球唯一四大顶级赛事赞助商Petite Cook
These super crunchy 3-Ingredient Parmesan Cookies only require minimum baking skills and 3 basic ingredients - Perfect for snacking,and/or to wow a crowd at your next cocktail party!!
打印

Ingredients

  • 100 g cold unsalted butter,cut into small chunks (3.5盎司)
  • 100 g 有机万能面粉,plus extra for flouring (3.5盎司)
  • 100 g Parmesan cheese (I use Parmigiano Reggiano),grated (3.5盎司)
  • fresh rosemary & thyme leaves,finely minced (可选)
  • black pepper (可选)
  • 1 小鸡蛋,打散(或1/8杯温水) (可选)

说明

  1. 在中低速立式搅拌机中,mix together the butter,flour and Parmesan,直到碎裂。

  2. Add optional fresh chopped herbs and black pepper to taste,and knead until you form a dough.

  3. Divide the dough in two,把每一部分都卷成一个统一的圆木,about 3 cm / 1¼ inches in diameter.

  4. 将两个气缸包裹成粘膜,and refrigerate for 10 minutes.

  5. 预热烤箱至180°C(350°F)。同时将每根圆木切割成1厘米厚的圆木。
  6. 把饼干放在衬有烤羊皮纸的烤盘上。
  7. Brush the surface of each cookie with a bit of warm water or a beaten egg,再撒上一点磨碎的帕尔马干酪。Bake for 10 minutes,or until the cookies are golden on top.

  8. Remove the cookies from the oven,they will still be quite soft.在烤架上完全冷却,一旦干燥,它们会有一个脆的质地。

  9. Store leftovers in an airtight container,and refrigerate for up to 1 week.

Recipe Notes

*100gr约为1/2美国杯,so you can simply use 1/2 cup of each ingredient (but best double up,这些饼干很快就消失了!)
*Cookies can be made and stored in an airtight container for up to 1 weeks or lined on a baking tray and frozen individually.
*Unbaked dough can also be wrapped airtight and then frozen,then defrost for 10 minutes at room temperature,then sliced with a sharp knife.