Cheddar & hazelnut shortbread
Be careful when pulsing the mixture – it really mustn’t come together in a ball in the food processor.
MAKES 40 biscuits PREP 15 mins COOK 20 mins plus 2 hrs chilling EASY V G unbaked
155g blanched hazelnuts
110g cold butter, cut into chunks 100g plain flour
225g mature cheddar, finely grated 1 medium egg, lightly beaten 1 Blitz 85g of the hazelnuts in a food processor until ground. Cut the rest of the hazelnuts in half. 2 Pulse the ground hazelnuts, butter, flour, cheddar, 1/2 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. 3 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 hazelnuts 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. PER BISCUIT 81 kcals • fat 7g • saturates 3g • carbs 2g • sugars none • fibre none • protein 2g • salt 0.2g