CHEESE SHORTBREADS & CAULIFLOWER MOUSSE

140g plain flour

2 tablespoons self-raising flour

½ teaspoon salt

¼ teaspoon dried chilli flakes

1 cup grated tasty or Cheddar cheese

3 tablespoons finely grated Parmesan

125g cold butter, diced

2 tablespoons lemon juice

1 tablespoon black sesame seeds

Cauliflower Mousse (see recipe)

2 or 3 semi-dried tomatoes, each chopped into 3-4 pieces Preheat the oven to 180°C and line an oven tray with baking paper. Put both flours, salt and chilli flakes into a food processor fitted with a metal blade and process until combined. Add grated cheese and Parmesan and process until cheeses are finely chopped. Add butter and process until mixture resembles coarse breadcrumbs. Drizzle in lemon juice and briefly leave machine to run until dough forms a ball.

Lay a large sheet of foil on bench and cover with a sheet of baking paper. Form dough lightly into a ball then roll it into a log about 7.5cm in diameter. Sit it on the baking paper and push it away from you to roll it up in the baking paper. Then roll it back towards you so it is wrapped in foil. Twist ends tightly to end up with a bonbon.

Chill log until it is very firm, or freeze until required. If frozen, defrost log for a couple of hours in the fridge before slicing.

Slice log into 10 rounds and put them on the prepared tray. Scatter sesame seeds on top and bake shortbread for about 15 minutes or until golden. Leave biscuits on tray for a minute or two then transfer to a rack. Completely cool and store in an airtight container.

To serve, place a tidy tablespoon of cauliflower mousse in centre of each shortbread and garnish with a piece of tomato. Makes 10