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Savoury Herb Shortbread 

Featured on The Cafe, Monday 20 April 2020

Golden buttery shortbread biscuits with a pop of fresh herbs. A delicious savoury snack! 


savoury shortbread, biscuits, herbs, one handed baker, fresh herbs, recipe


  • 1 ¼ cup flour
  • 1 cup grated parmesan cheese or tasty cheddar
  • 120g unsalted butter, at room temperature
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh sage, chopped
  • 1 tsp fresh parsley, chopped
  • 1 tsp frest thyme, chopped
  • ½ tsp salt
  • ¼ tsp fresh cracked black pepper

To decorate:

  • Rosemary, sage, parsley and thyme
  • 1 tsp butter, melted


  1. Place the flour and herbs in a food processor and pulse until herbs are fine and mixed in. Add the grated cheese, butter, salt and pepper and blend until a crumbly dough forms. This will only take 30 seconds to 1 minute. (Or, chop the herbs by hand and use a hand mixer to combine the ingredients.)
  2. Pour dough onto a floured board and lightly knead. Roll the mixture into a log shape, wrap with plastic film or reusable wrap and place in the fridge until firm, about 1 hour.
  3. Preheat oven to 180°C and line a baking tray with baking paper.
  4. Remove the log from the fridge, remove the wrap and slice into 1cm rounds.
  5. Lightly dab the shortbread with melted butter, then place the extra 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.

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