• Preparation Time 20 minutes plus 30 minutes refrigeration
  • Baking Time 17 minutes
  • Makes about 48 shortbreads
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup butter, softened
  • 2 tbsp sugar
  • 1 cup Robin Hood® Original All Purpose Flour
  • ½ cup corn starch
  • 1 tsp salt
  • 1 cup grated Parmesan cheese
  • 1 tbsp chopped fresh rosemary or 1 tsp (5 mL) dried rosemary

Serving Size: about 48 shortbreads


Serving Size: about 48 shortbreads

  • Preheat oven to 350ºF (180ºC). Grease or line baking sheets with parchment paper.
  • Beat butter and sugar until light and creamy. Add flour, cornstarch, salt, cheese and rosemary. Mix well until blended. Transfer to a lightly floured surface and form into two logs 10” (25 cm) long. Wrap each log in plastic wrap. Refrigerate for at least 30 minutes or up to 24 hours.
  • Slice logs into ¼” (5 mm) slices and place 2” (5 cm) apart on prepared baking sheets.
  • Bake in preheated oven for 15 to 17 minutes. Cool on baking sheets for 5 minutes. Transfer to a wire rack.


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