I have had mixed reactions to these biscuits. The first taste, in isolation, is a bit of a surprise, and to some, not so pleasant. The taste needs to be savoured, to allow the flavours to be released. Once you’ve had one, they become addictive, making a great accompaniment to a nice, cold white wine.
This is very quick to make in a mixer but needs to be formed and left to chill in the fridge for at least an hour. It can be made well in advance and cooked when needed.
Cheese and Walnut Shortbread
- 125 g Butter – at room temperature
- 250 g Tasty cheddar cheese – grated
- 2 tbs parmesan cheese – finely grated
- 150 g Plain flour
- 2 tbs Walnuts – finely chopped in food processor – not to a powder
- 1/4 tsp Cayenne pepper
- 1/2 tsp salt
- Salt flakes for sprinkling on biscuits when read for baking
Pre-heat the oven to 170C.
Cream the butter till fluffy, add the other ingredients and mix until it starts to forms a ball. Remove from the mixer and quickly form into a ball. Break into two parts and roll each into a long cylinder, about 4cm in diameter, wrap each in plastic wrap and continue to shape into a long square that will have approximately 3 cm sides.
Put into a the fridge and when chilled remove, cut into 3 mm thick slices and place on trays lined with baking paper. Sprinkle with salt flakes.
Cook until just beginning to brown, about 12 minutes. Cool on a rack.