Tiny Parmesan & Olive Shortbreads with Parsley Pesto & Goat's Cheese

Parmesan and Olive Shortbreads

Party Pieces

Caroline Cowan from Brick House Farm now owns The Woolpack Hotel in Tenterden. She's a great cook and hostess so we asked her to puts together some mouthwatering morsels to kick start the winter party season with a culinary bang...

  • serves 40
  • preparation time 1 hour
  • cooking time 30 mins
  • 60g plain sifted flour
  • salt, cayenne pepper
  • 45g cold butter, diced
  • 60g Parmesan cheese, grated
  • 1 tsp black olives

For the topping:

  • 15g parsley
  • 2 tbsp pine nuts
  • 4 tbsp Parmesan grated
  • 1 garlic clove
  • 1 tbsp olive oil
  • salt and pepper
  • 100g creamy goat's cheese
  1. Preheat oven to 180C
  2. Place flour, pinch salt and cayenne, butter, Parmesan and 1tsp black olives in a food processor. Pulse to form a smooth dough.
  3. Roll out dough on a floured surface to a 0.5cm thickness. Stamp out 40 rounds with a 3.5cm pastry cutter. Place rounds on baking parchment and refrigerate for 30 minutes.
  4. Bake until golden brown about 8 minutes. Cool completely before topping.

Chef's tip: You can make pesto up to 3 days in advance. Shortbreads can be made up to a week in advance and stored in an airtight container. Top shortbreads up to 2 hours before serving.

  • recipes Caroline Cowan
  • pictures David Merewether