A savoury shortbread, great as a starter or to serve with a selection of cheeses and relishes. I use Asiago cheese as it doesn't contain rennet and is suitable for ovo-lacto vegetarians, but you can use Parmesan if you prefer.
14 people made this
125g (4 oz) butter, softened
2 tsp caster sugar
250g (8 oz) plain flour
60g (2 oz) freshly grated Asiago or Parmesan cheese
2 tsp dried or 2 tablespoons chopped fresh rosemary
1/2 teaspoon paprika
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Method Prep:15min › Cook:15min › Ready in:30min
Pre-heat oven to 180 C / Gas 4. Lightly grease 2 large baking trays.
Beat butter with sugar until light and fluffy.
In a separate bowl, combine flour, cheese, rosemary and paprika; add to butter mixture. With hands, mix to form dough.
Divide dough into three even pieces. On a lightly floured surface, slightly flatten each piece of dough and roll into a 12-in (30 cm) rope - the same way you'd roll out a piece of plasticine.
Slice each rope into 16 (1.8mm) even slices. Place on a baking tray.
Bake for 15 minutes or until lightly golden. Let cool completely. Can be stored for several days in an airtight container.
So I changed the recipe in as much as I used cayenne instead of paprika, used smoked salt and just 1/4 tsp sugar and black pepper as well. The amount made depends on how thin u roll and how big a cutter you use of course. I made 44 and scraps which are cooks treat [of course!!] great with a glass of red or for when you fancy something savoury!
01 Apr 2012