Cheese & walnut shortbreads

Cheese & walnut shortbreads

Vanessa Levis

Little savoury shortbreads make a welcome nibble with pre-dinner drinks, and are handy to have on hand when people drop in. These would also make a lovely gift, sealed in a cellophane bag tied with a pretty ribbon.


Quantity Ingredient
185g butter, softened
1 1/2 cups finely grated cheddar cheese
1/4 cup grated parmesan cheese
225g plain flour, sifted
1 teaspoon paprika
1 teaspoon salt
2 tablespoons finely chopped walnuts


  1. Using an electric mixer, cream the butter and grated cheeses. Add the flour, paprika, salt and walnuts. Mix well until the dough comes together to form a ball.
  2. Divide the dough in half, pat each half into a thick round and wrap in plastic wrap. Chill for 1 hour.
  3. Preheat the oven to 180°C. Line two or three baking trays with baking paper.
  4. Roll the dough out thinly and cut into stars using a 5 cm star-shaped or fluted biscuit cutter. Re-roll the trimmings to make more shapes. Arrange on the prepared trays.
  5. Bake in batches for 12–15 minutes or until golden. Transfer to wire racks to cool.


  • You can also make these shortbreads in the food processor. To do so, first have the butter well chilled and cut into small pieces. Fit the processor with a metal double-bladed knife. Sift the flour, paprika and salt into the bowl. Add the butter to the flour mixture with the cheeses. Process for about 20 seconds or until the pastry clings together and forms a ball. Lightly knead the mixture together to form a smooth dough. Chill until ready to use.
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