Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest

Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Submit your query

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Parmesan Shortbreads

    I made Nigella's Parmesan Shortbreads and they were delicious. I was wondering would it be possible to make them up to the stage where you roll them into a cylinder but then freeze them until needed and cook them when taken out of the freezer and thawed out?

    From the nigella team:

    The dough for Nigella's Parmesan Shortbreads (from Nigellissima) freezes very well and there are two ways to freeze the dough.

    You can freeze the dough once it has been formed into cylinders. Wrap the cylinders in a double layer of clingfilm (plastic wrap) and then a layer of foil. Freeze the dough for up to 3 months. Thaw the dough cylinders overnight in the fridge, then slice and bake as directed in the recipe.

    You can also freeze the dough once it has been sliced into dics. Form the dough into cylinders and chill for about an hour, cut and place the slices on baking sheets lined with baking parchment. Freeze the shortbreads until solid, then transfer to plastic bag and store in the freezer until ready to bake. Bake the shortbreads dirtect from frozen following the instructions in the recipe. As the shortbreads are small the cooking time is the same.

    Baked shortbreads will keep for up to 5 days in an airtight container.

Need some help in the kitchen?

Ask Nigella

Submit your query

Remember you can use the search bar to delve through our Kitchen Queries archives.