Cheddar & hazelnut shortbread

Cheddar & hazelnut shortbread

Hazelnuts and cheese are perfect together – rustle up these savoury shortbread biscuits with just five ingredients. They make a great mid-afternoon snack.

Overview

Prep: 15 mins Cook: 20 mins Plus 2 hours chilling

Makes 40 biscuits

Nutrition:81kcal
  • fat 7g
  • saturates 3g
  • carbs 2g
  • sugars 0g
  • fibre 0g
  • protein 2g
  • salt 0.2g

Ingredients

  • 155g blanched hazelnuts
  • 110g cold butter, cut into chunks Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 100g plain flour
  • 225g mature cheddar, finely grated
  • 1 medium egg, lightly beaten Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

Blitz 85g of the hazelnuts in a food processor until ground. Cut the rest of the hazelnuts in half. 

Pulse the ground hazelnuts, butter, flour, cheddar, ½ tsp salt and the egg in the food processor a few times. Don’t pulse for too long – you want the mixture to look like breadcrumbs rather than coming together in a ball. Tip the mixture onto a large piece of cling film and, using the cling film to shape it, mould it into a ball, then leave in the fridge for a couple of hours. 

Heat oven to 200C/180C fan/gas 6. Pull off chunks of the dough – about a tablespoon at a time – and roll each piece into a ball. Place on a baking sheet and flatten each biscuit to around 3.5cm across, leaving room between each one. Push 3-4 hazelnut halves into each biscuit. Cook for 10 mins, or until the biscuits are golden brown. Leave to cool on the baking sheet, then transfer to a wire rack. Will keep for up to three days in an airtight container.

Rated 5/5

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