You’ll be surprised how simple these savoury herb shortbread are to make. All you really need is flour, parmesan and butter, plus loads of fresh herbs for flavour.

Ingredients

1 ¼ cups	Flour, (we love Chantal Organics) (Main)
1 cup	Grated parmesan cheese, (we love Mainland)
120 g	Unsalted butter, at room temperature (we love Mainland)
1 tsp	Chopped rosemary, (we love Superb Herb) (Main)
1 tsp	Chopped sage, (we love Superb Herb) (Main)
1 tsp	Chopped parsley, (we love Superb Herb) (Main)
1 tsp	Chopped thyme, (we love Superb Herb) (Main)
½ tsp	Salt
¼ tsp	Fresh cracked black pepper

To decorate

1 handful	Rosemary, sage, parsley and thyme (we love Superb Herb)
1 tsp	Butter, melted (we love Anchor)

Directions

1. Place the flour and herbs in a food processor and pulse until herbs are fine and mixed in. Add the parmesan, butter, salt and pepper and blend until a crumbly dough forms. This will only take 30 seconds to 1 minute.
2. Pour dough onto a floured board and lightly knead. Roll the mixture into a log shape, wrap with cling film and place in the fridge until firm, about 1 hour.
3. Preheat oven to 180C and line a baking tray with baking paper.
4. Remove the log from the fridge, discard the cling film and slice into 1cm rounds.
5. Lightly dab the shortbread with melted butter, then place the herbs on top to decorate. Place the shortbread onto the baking tray, leaving room around each shortbread to expand.
6. Bake for 15 minutes until just golden. Let sit for 5 minutes, then transfer to a wire rack to cool. The shortbread will firm up as they cool.