Preparation: 20 minutes
Cooking: 15/20 minutes
The shortbread dough:
Start by crushing the chips by hand or using a small masher. Book.
In a salad bowl, mix the soft butter with the Parmesan and then the egg. Mix well !
Then add the flour, the baking powder and finally the crushed chips. Mix quickly.
Spread this dough on your work surface to a thickness of 4/5 mm.
Using a cookie cutter of your choice or an inverted glass, cut small circles and place them on a baking sheet lined with parchment paper.
Gather the scraps to make new shortbread cookies until the dough is used up. Place them for at least 1 hour in the refrigerator so that they harden in the cold.
Preheat the oven to 160 ° (th 6).
Once your oven is hot, take the shortbread out of the refrigerator. Place a thin slice of chorizo and half a cherry tomato on each shortbread. Bake the shortbread at the bottom of the oven for 15/20 minutes (watch the cooking because it varies depending on the oven).
When ready to serve, decorate with a few leaves of fresh thyme.