Cheddar cheese shortbread

Cheddar cheese shortbread

By
From
Social Sweets
Makes
35-45 biscuits
Photographer
John Cary

These cheese biscuits make a delicious snack but we also offer them as part of a cheese platter alongside a pot of good chutney. For an easy and delicious canapé, use the cheddar shortbread as a base for smoked salmon or smoked mackerel pâté. The unbaked dough freezes well so if you don’t need a large batch of cheese shortbread, bake half the recipe and save the remaining dough for another time.

Ingredients

Quantity Ingredient
200g unsalted butter, softened
2 large egg yolks
300g plain flour
1 teaspoon fine sea salt
A pinch freshly ground black pepper
1 lemon, finely grated zest
1/4 teaspoon finely chopped rosemary
120g mature cheddar cheese, grated

Method

  1. In a large mixing bowl, lightly beat together the butter and egg yolks. Sift in the flour and salt, then add the rest of the ingredients. Mix until everything comes together into a dough. Divide the dough in half. Put one half on a large piece of cling film. Fold the cling film over the dough and roll back and forth to shape into a long log, about 4cm in diameter. Wrap in the cling film, twisting the ends like a Christmas cracker. Holding both ends, roll the log on the work surface to even out the thickness. Repeat with the second half of the dough. Refrigerate the logs for at least an hour.
  2. Preheat the oven to 160°C. Line one or two large baking sheets with silicone mats or baking parchment. Unwrap the dough logs and cut across into 1cm thick discs. Arrange them on the baking sheets, leaving 4–5cm of space between each disc. Bake for 10–15 minutes or until the shortbread rounds are light golden brown around the edges.
  3. Remove from the oven and leave the biscuits to cool for a few minutes before transferring to a wire rack. Once completely cooled, keep them in an airtight container and enjoy within 1–2 weeks.
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