Parmesan Shortbreads

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Who said shortbreads have to be sweet? These cheesy morsels of goodness are perfect little lunchtime snacks. Or, impress guests by serving them on a cheese board with wine.


    225 gm / 1 cup Mirage Margarine, room temperature
    75 gm / ¼ cup + 3 tbsp Grated parmesan
    150 gm / 1 cup All-purpose flour, sifted
    1 Egg yolk
    ¼ tsp Smoked paprika


  1. Pre-heat the oven to 350°F(175°C).
  2. In a large bowl with a wooden spoon, mix together all the ingredients until a rough dough is formed.

  3. Turn the dough out onto a floured surface and knead just until the dough comes together.
  4. Roll the dough into a log that is the thickness of a Toonie. Wrap the dough in plastic wrap, and let it refrigerate for 30 minutes.
  5. Once the dough is chilled, cut it into rounds about 1cm thick and place on a parchment lined baking sheet.
  6. Place the shortbreads into the oven and bake for 15-20 minutes, just until the edges start to turn golden.
  7. Remove them from the oven and try to let them cool before eating them.


  • These cookies store well in an airtight container.
  • These parmesan cookies work great crumbled in salads to replace croutons, or in soup to replace crackers. They are also perfect when paired with a glass of red wine.

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