Cheesy Shortbread recipe


Cheesy Shortbread recipe

Take your soup to the next level with our favourite Cheesy Shortbread. These light and flavoursome crackers are sure to add another layer of flavour to your next pot of soup. You can even serve the Cheesy Shortbread on a cheese board for a perfect party starter.

Cheesy Shortbread Recipe

Serves 4


125g softened butter

1 cup plain flour

1/4 cup rice flour

1/3 cup finely grated parmesan, extra parmesan to sprinkle

1/4 tsp cayenne pepper

1 beaten egg for egg wash


Preheat oven to 180C.

Cream 125g softened butter in a bowl with an electric hand beater. Stir in plain flour, rice flour, finely grated parmesan and cayenne pepper.

Turn onto a lightly floured surface. Knead until combined. Form into a 3cm thick round. Wrap in plastic film and refrigerate for 30 minutes.

Roll out until 3mm thick between 2 sheets of baking paper. Using a biscuit cutter, cut 5cm rounds from dough.

Brush with egg wash and sprinkle with a little extra grated parmesan, sea salt flakes and pepper. Bake on baking trays lined with baking paper for 20 minutes or until light golden. Transfer to a wire rack to cool.


Try these delicious cheesy shortbread with our favourite Broccoli & Bacon Soup.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login