Pecan Shortbreads with Stilton Cream

A modern melt-in-your-mouth canapé.

Hands-on time 25min, plus chilling and cooling. Cooking time about 10min. Makes about 30

for the shortbreads ◆ 125g (4oz) plain flour, plus extra to dust ◆ 100g (3½oz) butter, chilled and cubed ◆ 50g (2oz) Parmesan, finely grated ◆ 40g (1½oz) pecans, finely chopped for the filling ◆ 50g (2oz) Dolcelatte cheese ◆ 50g (2oz) cream cheese

1 In a food processor, pulse flour and butter until mixture resembles fine breadcrumbs. Alternatively, rub butter into flour using your fingertips.

2 Pulse/stir in Parmesan, followed by pecans and some freshly ground black pepper. Tip mixture on to a work surface and briefly knead to bring together into a disc. Wrap dough in clingfilm and chill for 30min.

3 Lightly flour a work surface and roll out pastry to 3mm (⅛in) thick. Cut rounds using a 5cm (2in) round cutter, rerolling trimmings. Arrange on a baking tray, spacing apart. Chill for 20min.

4 Preheat oven to 190°C (170°C fan) mark 5. Cook biscuits for 10-12min until lightly golden. Cool for 5min on the tray before transferring to a wire rack.

5 Beat together filling ingredients. Gently sandwich shortbreads together with cheese mixture. Serve.

PER CANAPÉ 68cals, 2g protein, 5g fat (3g saturates), 3g carbs (0g total sugars), 0g fibre

GET AHEAD Make shortbreads up to 2 days ahead. Once cool, store in an airtight container at room temperature. Complete recipe up to 1hr ahead.