Delicious parmesan shortbread in the form of edible monster fingers— Anyone? If you are looking for Halloween treat ideas 😜— I’m your girl!
If you aren’t up to eating cheesy shortbread fashioned as edible fingers — you can also make this dough into simple round parmesan cheese crackers. Sometimes, I even add some herbs.
In case you didn’t already know – I’m a forensic scientist. One of the hazards of this job is having a really inappropriate sense of humor.
Monster Fingers—Halloween Ideas
I tried a few different versions of savory shortbread recipes, and in the end, I went back to using the same basic butter shortbread formula that I use for my chocolate-dipped shortbread cookies.
Butter shortbread is made by adding just enough flour to mix to keep the butter crispy and cookie-like. There is a super high butter-to-flour ratio. It’s a delicate balance.
Because I was using the cheese in this recipe, I had to adjust things a little to get the right texture and consistency. Thankfully, these turned out better than I expected. Their actual real-finger-likeness was quite impressive.
I only wish I could make them look like they are dipped in blood without completely ruining their crispiness! I must get back in the lab and figure that out for next year.
Serving them with a marinara would probably be epic, though!
PRO TIP: Adding some fresh chopped rosemary makes these parmesan biscuits special. I didn’t want the green specks in my fingers, so I left out the rosemary this time.
Parmesan Shortbread Biscuits
Here are the same savory Parmesan shortbreads in a more traditional parmesan cracker shape. Don’t forget to add a little chopped rosemary to these to make them extra delicious.
I will probably remix these and get some photos of the rosemary cheese biscuits on the blog in the near future. Keep an eye out for those.
Sweets are something that I can always pass up. But crispy, salty, cheesy things are a whole different story. These crispy little cheese biscuits are really addictive. They are kind of like gourmet adult Cheez-Its.
Ingredients You’ll Need To Make Shortbread
- All-Purpose Flour – I like the King Arthur brand. (Because I’m a total nerd, here is an article on the science of different flours and when to use which kind.)
- Butter (lots of butter) – I use Pulgra European Unsalted Butter.
- Parmesan cheese – Use a high-quality Parmigiano-Reggiano
- Egg yolks – My favorite eggs come from Vital Farms.
- Sliced almonds – if you are making the Halloween Monster Finger version.
💡 Variation Idea: Add a few drops of green food coloring to give these savory cookie fingers a green witchy hue.
Equipment that makes the job easier
- Stand mixer (affiliate link)
- Marble pastry board (affiliate link)
- Pastry scraper (affiliate link)
- Plastic wrap (affiliate link)
- Parchment paper (affiliate link)
Tips & Tricks For Perfect Shortbread
- Everything should be at room temperature.
- Mix as little as possible. Overmixing makes your shortbread tough. You want tender, melt-in-your-mouth shortbread.
- Refrigerate before baking.
- Bake until they are the perfect shade of lightly golden brown. Not too little and not too long. It’s gotta be just right.
More Halloween Recipes You’ll Love
Parmesan Shortbread Monster Fingers For Hallowenn
- Add the butter to the bowl of a mixer and beat until even and slightly fluffy.
- Add the cheese and salt. Mix until incorporated.
- Add the eggs one at a time, mixing between each one.
- Add the flour and rosemary (if using). Mix until mixture comes together and is the texture of coarse sand.
- Turn the dough out onto a board and mix by hand until mixture is fully incorporated. (I use marble slab to keep the butter cool.)
- Shape the dough into finger shapes, you should have about 36. Place on a parchment-lined cookie sheet.
- Add one sliced almond to each finger, to represent a fingernail.
- Cover and refrigerate the dough for a few hours before baking.
- Preheat the oven to 325℉
- Bake for about 18 minutes. Until lightly golden brown. (Oven temperatures may vary. Do not undercook)
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