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?
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.