Sylvie's Pesto Shortbread

Sylvie's Pesto Shortbread Sylvie's Pesto Shortbread  
 
  • 40 min prep
  • 52 minutes
  • 80 calories
  • $0.20

Ingredients


Makes: 24 serving
  • 1 C (250 ml) flour, plus more for dusting
  • 1 C (250 ml) packed grated Parmesan cheese
  • 1 1/2 Tbsp (22,5 ml)
  • 1/2 tsp (2,5 ml) salt
  • 1/3 C (60 ml) butter, at room temperature
  • 5 Tbsp (75 ml) olive oil
  • 1 egg

Preparation


 
  • In a large mixing bowl, mix flour, Parmesan, Pesto Herbs, and salt.
  • Make a well in the dry mixture and add butter, oil, and egg. Mix until the dough is homogenous.
  • Lightly dust a work surface with flour and roll out the dough to a ¼'' (6 mm) thickness. Cut out approximately 24 biscuits with a cookie cutter or water glass.
  • Place onSheet Pan lined with Bake & Roll, and refrigerate for 30 minutes.
  • Preheat oven to 190° C ( 375° F).
  • Bake biscuits for approximately 12 minutes, until pale golden. Let cool on a rack.
Nutritional Serving Size
Calories 80
Fat 6 g
Saturated Fat 2.5 g
Transfat 0.1 g
Cholesterol 20 mg
Sodium 95 mg
Carbohydrates 4 g
Fibre 0 g
Sugar 0 g
Protein 2 g

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Bake & Roll
$21.00
Sheet Pan
$25.00