250g Butter

200g Plain Flour

375g Finely Grated Parmesan

Cayenne Pepper (to season)

Salt (to season)

Soften the butter by mixing it at high speed. Add the flour and mix until smooth. Then add the Parmesan until it comes together. Add Salt & Cayenne to taste.

Roll into a flattened ball and place in the fridge for 2 hours.

Roll out on a floured surface, cut into strips or cut out rounds.

Place the Parmesan Shortbreads on a baking tray lined with greaseproof paper.

Put the trays in the fridge to rest and chill again for an hour. This helps to keep shape and size when baking.

Bake in the oven at 200 degrees for approx 8 minutes. They should be very slightly risen and golden brown.

Cool on a wire rack. Store in an airtight container for up to 2 days altough best used immediately.