Tomato-Thyme Shortbread

By MJH

Ingredients

• 1 cup all-purpose flour
• 1/4 cup tomato paste
• 1 tablespoon sugar
• 1 tablespoon finely grated Parmesan cheese
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• Pinch of freshly ground black pepper
• 1 stick cold unsalted butter (cut into small cubes)

Details

Adapted from valley-vegetarian.com

Preparation

Step 1

Preheat the oven to 350 degrees.

In a large mixing bowl, mix the flour, tomato paste, sugar, cheese, thyme, salt, cayenne and black pepper until the tomato paste is evenly distributed.
Cut in the butter and mix with your hands just until the dough starts to come together.

Scrape the dough onto a sheet of parchment paper (or wax paper) and roll it into an 8-inch log, 1½ inches in diameter.
Place the wrapped log in the refrigerate and chill for at least an hour and a half.

When ready to bake, line a large baking sheet with parchment paper. Slice the shortbread log into ¼ inch-thick rounds and arrange on the parchment paper.
Bake for approximately 18 minutes until the edges are lightly browned. Rotate the baking sheet from top to bottom and front to back halfway through baking.
Transfer the shortbreads to a wire rack to cool before serving.