• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 110 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Parmesan Cookies:
  • 240g Al Purpose Flour
  • 60g Corn Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 135g Icing Sugar
  • 75 Ground Almond
  • 140g Perfect Italiano Parmesan Grated
  • 220g Anchor Unsalted Butter, soften
  • Cheese Crust:
  • 200g Perfect Italiano Parmesan Grated
  • 40g Sugar
  • 8g Corn Starch
  • 80g Anchor Unsalted Butter, soften
  • 20g Anchor UHT Full Cream Milk


    For the Parmesan Cookies:
  1. Sift all dry ingredients together in a mixing bowl.
  2. Using a paddle attachment, add in soft butter and parmesan cheese and mix until form a dough.
  3. Roll the dough flat into 1cm thickness and chill. Then cut with 2.5cm round cutter. Line on a baking tray with parchment paper.
  4. For the Cheese Crust:
  5. Mix all ingredients together well.
  6. Roll down the crust between 2 parchment paper. (about 2mm thickness). Freeze until hard.
  7. Cut the crust with 2.5cm round cutter and place it on top of the cookies base
  8. Bake in a preheated oven at 150 °C for about 14 - 16 minutes or until golden brown colour.

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