Recipe for Parmesan and wild garlic Shortbread

Preheat the oven to 180°C. Wash and gently dry the leaves. After cleaning them, chop the wild garlic leaves.

In a bowl or in your food processor, mix the flour, parmesan, cold butter cut into small cubes, and minced wild garlic. Form a ball, then shape it into a log and wrap it in plastic wrap.

refrigerate for about thirty minutes or freeze for about ten minutes so that the dough firms up a bit.

To finish, slice into 1 cm thick pieces. Place the cookies on a baking sheet lined with parchment paper or a silicone baking mat. Bake the cheese cookies for 10 to 15 minutes until the edges are lightly golden.