Grana Padano Shortbread Cookies
These Grana Padano shortbread cookies are the kind of snack that disappear faster than you expect.
Buttery, crumbly, and deeply savoury with a gentle sharpness from aged cheese.
They’re simple to make, but taste like something you’d serve at a wine bar.
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About this recipe
What are Grana Padano cookies?
These are savoury shortbread cookies made with a classic buttery base, enriched with finely grated Grana Padano, black pepper, and rosemary.
They bake into crisp, melt-in-the-mouth biscuits with a deeply umami, almost addictive finish.
Think: cheese straw energy, but more refined and more crumbly.
Why Grana Padano?
Grana Padano brings saltiness, nuttiness, and a gentle aged depth without overpowering the dough.
It melts slightly into the butter during baking, creating pockets of savoury richness in every bite.
It’s also more mellow and rounded than some sharper hard cheeses, which means it blends seamlessly into a shortbread base rather than dominating it.
Why shortbread?
Shortbread is the perfect vehicle here because of its simplicity: just flour, butter, and salt create a tender, sandy texture that lets the cheese shine.
Unlike a pastry or biscuit with rising agents, shortbread stays dense and crumbly - ideal for carrying bold savoury flavours without distraction.
Ingredients
Makes ~18 cookies
- 90g plain flour
- 70g Grana Padano, finely grated
- 70g unsalted butter, softened
- 1/2 tsp black pepper
- 1/2 tsp salt
- Pinch of dried rosemary, finely chopped
Pair it with
Instructions
1. Cream the butter
In a mixing bowl, add the softened unsalted butter and beat it until smooth, pale, and creamy.
This step helps create the signature tender, crumbly texture of shortbread cookies.
2. Add the Grana Padano
Stir in the finely grated Grana Padano cheese until evenly distributed throughout the butter.
The mixture should look slightly grainy but cohesive, with no large clumps of cheese.
3. Form the dough
Add the plain flour, salt, black pepper, and finely chopped rosemary to the bowl.
Mix gently until a soft dough forms. Avoid overmixing, as this can make the cookies dense rather than delicately crumbly.
4. Shape and chill the dough
Turn the dough out onto a clean surface and shape it into a log (this helps create uniform, round cookies when sliced).
Wrap tightly in cling film or baking paper and chill in the fridge for around 30 minutes, or until firm enough to slice cleanly.
5. Preheat the oven and prepare your tray
Once the dough is nearly fully chilled, preheat your oven to 180°C (160°C fan). Line a baking tray with parchment paper to prevent sticking and ensure even baking.
6. Slice the cookies
Remove the chilled dough from the fridge and unwrap it. Using a sharp knife, slice into even rounds (around 1cm thick works well).
Place them on the prepared baking tray, leaving a small gap between each cookie as they will lightly spread.
7. Bake the shortbread cookies
Bake in the preheated oven for 14 minutes, or until the edges are lightly golden and the centres look set but still pale.
The aroma should be buttery, cheesy, and slightly nutty.
8. Cool before serving
Allow the cookies to cool on the baking tray for 5 minutes before transferring to a wire rack.
They will continue to firm up as they cool, developing a crisp, crumbly texture.
Tips
- Grate the cheese finely so it distributes evenly through the dough.
- Don’t skip chilling if your dough feels soft - it helps them hold shape.
- For extra flavour, add a tiny pinch of chilli flakes or lemon zest.
FAQs
Can I substitute Grana Padano?
Yes—Parmigiano Reggiano works well for a stronger, saltier version. Pecorino will give a sharper, more assertive bite.
Why are my cookies too soft?
They may need a slightly longer bake or more cooling time. Shortbread firms up significantly as it cools.
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours or frozen in a log for up to a month.
Do these work as a snack or appetiser?
Both. They’re excellent on a cheese board, alongside drinks, or as a savoury snack on their own.
Video demonstration
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