I’ve wanted to try this recipe for ages. As soon as I saw it, I thought it would be an awesome combination. I was not disappointed. These shortbreads have an amazing buttery taste even though there’s no butter. The rosemary and parmesan are a great match.
These are perfect as a snack, a fun appetizer, a great accompaniment to a salad, and/or a great pairing with drinks.
Adapted from The Kitchn
- 2 cups old-fashioned rolled oats
- 1/2 cup warm water
- 2/3 cup extra-virgin olive oil
- 1/2 cup loosely packed light brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 4 tsp chopped rosemary
- 1/2 tsp freshly ground black pepper
- 2 cups freshly grated parmesan
- sea salt for sprinkling on top
Preheat oven to 350°F.
Place the oats in a large mixing bowl and sprinkle the water over it. In a small bowl, mix the olive oil, brown sugar and egg. Pour the mixture over the oats, stir to combine and set aside.
In another mixing bowl, combine the flour, salt, baking soda, rosemary, and black pepper. Whisk to combine, then stir in the parmesan.
Gradually stir the flour mixture into the oat mixture.
Scoop the batter onto greased or parchment paper covered cookie sheets (they don’t spread out a lot so you should be able to fit them all on two pans). Flatten the dough to about 1/4 inch thick. Sprinkle a little flakey sea salt over each shortbread.
Bake for 15-17 minutes, until set and starting to turn golden.