I really love making the Parmesan Shortbreads, and my guests can never get enough of them. However I was wondering whether I could tweak them a little. I would really like to add a touch of sun-dried tomato, but don't know how to go about it without messing up a great recipe. Do you have any suggestions? Many thanks.
Nigella's Parmesan Shortbreads (from Nigellissima and on the Nigella werbsite) are delicious on their own, but you could try adding some other flavourings if you like. Generally it is best to add ingredients that will not affect the balance of the basic dough ingredients, so ingredients that are too oily or wet could make the final shortbreads too greasy or soggy.
We have not tried any add-ins to the recipe so can't guarantee results but very finely chopped sundried tomatoes would probably work, though it may be better to use the fully dried ones rather than the type packed in oil or the semi-dried/oven dried/Sun blush type. There are also herbs and spices that could be added in small amounts, such as dried chilli flakes, ground black or pink peppercorns (if you want more kick), caraway or fennel seeds (you may want to toast them slightly first in a dry frying pan and crush slightly) or finely chopped fresh rosemary, thyme or oregano.