Storing Parmesan Shortbreads

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Nigella's Parmesan Shorbreads (from Nigellissima and on the Nigella website) are very easy to make ahead and can be stored in several ways. Baked and cooled shortbreads will keep in an airtight container for up to 5 days and could be warmed in a low oven (about 100c/215F) for a few minutes before serving.

Cylinders of uncooked dough can be kept in the fridge for up to 3 days and then just sliced and baked when needed. Let the dough stand out of the fridge while you preheat the oven so that it slices easily. You can also freeze discs of sliced dough on baking sheets lined with baking parchment (parchment paper). Once they are solid transfer them to resealable bags and keep in the freezer for up to 3 months. You can bake the shortbreads from frozen, the baking time and temperature is the same as in the main recipe.