Chef's Table

Parmesan shortbread

Parmesan shortbread

Makes: several
30 minutes
8 minutes

  • 120g plain flour
  • 120g finely grated Parmesan
  • 90g cold diced butter
  • Salt and cayenne or paprika

At only 27 years old, executive chef John Rogers is making a real impression at Rosemary Shrager's Cookery School in Tunbridge Wells. Here he shares inspiring recipes sure to impress even the foodiest of friends...

  1. Blitz all ingredients together until a smooth dough forms.
  2. Allow to chill to firm a little.
  3. Roll and cut as required.
  4. Sprinkle with smoked paprika and Parmesan.
  5. Cook for 8 minutes at 180C.

Photographs: David Merewether