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samanthaalison April 28, 2019
Any idea what the weights are for the cheeses? Measuring grated cheese by weight always seems way to fiddly to me - it depends on whether you pack it, etc.
KFS January 18, 2017
Does it have to be done in a cast iron pan...could I round it out and bake it on a baking sheet?
Rivka January 12, 2017
How long does this keep?
It keeps well, like other shortbreads, but I'd say it tastes best within 4 or 5 days. If you're going to do other exciting things with it, like warm it up to serve under poached eggs, you'd be able to extend that (especially by keeping it in the fridge).
Chloe January 11, 2017
Semolina flour is not something I typically have on hand. Is there something else I could potentially substitute for it?
I haven't tried it myself yet, but I think since it's only 1/2 cup, you could substitute more all-purpose flour, fine cornmeal, or another a fine whole grain flour.
chardrucks February 8, 2017
hi! adding to your options, you could go with spelt! or kamut (although you're probably not likely to have it on hand; kamut, btw? I LOVE). the semolina flour's a bit softer than the AP, so it gives you a slightly more powdery texture. but not enough that leaving it out will make the shortbread any less good.
Grace H. March 18, 2020
A dear friend, who is also a wonderful cook, told me to simply substitute Cream-of-Wheat cereal for the semolina. I have done this and it has worked perfectly.
KLCannaday January 10, 2017
This is really intriguing... just wondering about the level of sweetness. While I don't bake a lot, 1/2 cup of confectioners sugar seems generous for a savory shortbread (?)
Kristen M. January 10, 2017
It's sweet and savory at the same time—very unique. I didn't know how to explain it to people I served it to, but it didn't seem to matter. They inhaled it.
Lisa January 1, 2017
I have parmasean cheese on hand all the time but not always the pecorino - could other types of firm/hard cheeses be used? Thinking asiago or even a good sharp cheddar
Kristen M. January 3, 2017
To get the same texture, you'll want to go with something comparably dry—I'd probably just use more Parmesan to make up the difference, but either of those could fit the bill if they're not too soft (and the flavor should be nice, regardless).
chardrucks February 8, 2017
hi! just checking in here. it may be too late, but i just wanted to add that you can go with parmesan alone, but pecorino's a bit saltier and sharper--parmesan's a bit nuttier and a little more muted, so if you do a swap with another cheese, which i encourage (why not?) keep that in mind.
Martha S. December 21, 2016
The description mentions semolina flour and the directions say "flours" (plural). Please clarify. Thanks
Kristen M. December 21, 2016
There's also all-purpose flour—I just added a little more description to that step to help clarify!
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