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。
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！!
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.
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!!
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
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
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在中低速立式搅拌机中，mix together the butter,flour and Parmesan,直到碎裂。
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Add optional fresh chopped herbs and black pepper to taste,and knead until you form a dough.
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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.
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将两个气缸包裹成粘膜，and refrigerate for 10 minutes.
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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。
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把饼干放在衬有烤羊皮纸的烤盘上。
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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.
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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。
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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.