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Parmesan & Thyme Shortbread with Bacon, Cream Cheese & Pinenut filling

Posted By Naomi Toilalo




340g Flour

170g Finely grated parmesan

½ cup Finely grated aged cheddar

225g Softened butter

3 Small egg yolks

3 tsp Brown sugar

6 tsp Fresh thyme leaves, chopped


250g Cream cheese

Ground black pepper

Fresh Chives

70g FreshLife pinenuts

200g Middle bacon

1-2 Tbsp Maple syrup

70g Black sesame seeds



1.Preheat the oven to 160°C

2.Process the flour, parmesan, butter, egg yolks, sugar and thyme in a food processor. Pulse until it comes together. Knead on the bench for 30 seconds. Roll out on a piece of baking paper to 1cm thick.

3.Cut 48 circles with a biscuit cutter. Remove the dough from around the circles and freeze for 15 minutes. Cook straight from the freezer for 15 -20 minutes. Cool completely


4.Cut the bacon and cook with maple syrup until caramelised. Place into the food processor.

5.Toast the pinenuts and add to the food processor. Pulse the bacon and pinenuts together until fine but not paste. Add in the cream cheese and chives. Add salt and pepper to taste. Pulse to combine.

6.Put the cream cheese mixture into a piping bag. Pipe the filling on half of the biscuits sandwich together with another biscuit.

7.Toast the black and white sesame seeds in a dry frying pan.

8. Sprinkle the sides of the filled biscuits with black sesame seeds.

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