• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

PISTACHIO AND PARMESAN SHORTBREAD PREPARATION

• In a mixing bowl, mix the all-purpose flour together with the softened butter and sea salt, using your finger tips. Add the egg yolk, shredded cheese, grated parmesan and crushed pistachios. Start mixing with your spatula then use your hands until just combined. The dough I ready when it holds together. NOTE: Do not over mix.
  5.29 oz all-purpose flour, 4.23 oz butter, 1/4 tsp Sel Gris Mill
  

REFRIGERATE

• Shape the dough into a ball and wrap it in cling film. Refrigerate your cookie dough for 1 hour.
  

ASSEMBLY

• Preheat oven to 320F/160C. NOTE: Roll your rolling pin into a bit of flour, before rolling your dough.
• Take your dough out of the refrigerator and place it on your Roul'Pat. Roll the dough into a large square (I like my cookies a 1/4 inch | 0.60 cm thick).
  
• Cut your cookie dough using your favorite cookie cutter (I used a 2 3/4 inch | 7 cm one).
  
• Place your cookies directly onto your Bonmat well apart. Brush each one with the egg wash (yolk + milk) and add the crushed pistachios on top, pressing down gently.
  1 egg yolk, 1/2 Tbsp milk, 1.06 oz raw pistachios
  

BAKE!

• Bake for 15 minutes at 320F/160C. (Every oven heats differently, monitor your cookies from 12 minutes). It is ready when they do not look quite done and are golden brown ; the top staying soft.
  
• Once your Pistachio and Parmesan Shortbread Cookies are out of the oven, let them cool down completely on your baking sheet. Enjoy & Bon Appétit!
• N.B. Storage is best when placed in a metal box.