I made a slight change to the recipe I've used in the past, adding a tiny bit of baking powder to get more rise out of the shortbreads, figuring it more fitting for a savory dish. The cooking time/process, however, got miffed a little - they cooked a bit too long and got very crispy internally. You can see the browned bottoms below. The amount of baking powder was a complete guess - 1 teaspoon seemed good, as 1 tablespoon was obviously too much.
- 8 tbsp (1/2 c) flour
- 4 tbsp (1/4 c) butter
- 2 tbsp powdered sugar
- 1 tsp baking powder
- few pinches of grated Sovrana Grana (feel free to use any salty, hard cheese)
- (optional) few dried almond mushrooms, chopped to bits. Use at least twice what you see in my photos
In mixing bowl, "whip" butter. If it is fresh from the fridge, just stir it with a wooden spoon in a small bowl until it gets creamy. Add sugar, blend, add flour and baking powder, blend again. On cookie sheet lined with parchment paper, form biscuits by pinching off a bit of dough. Roll dough between palms quickly to get a sphere, then rock side-to-side while pressing to make a nice biscuit shape. The quicker the better, so the butter doesn't melt.
Put a some of the mushrooms into each biscuit by pressing them in, then plop grated cheese on top of each biscuit, also pressing it in lightly. Place, covered, in fridge for at least 30 minutes. Pre-heat oven to 350 degrees; cook biscuits for 10 minutes, rotate, and cook for 5-10 minutes more (depending on desired crisp).
I'll do an experiment later with baking powder to get a better feel for how to make lighter, more savory shortbreads.