CHEESE SHORT­BREADS & CAU­LI­FLOWER MOUSSE

NZ Life & Leisure - - Ruth Pretty -

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

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