Ched­dar & hazel­nut short­bread

Be care­ful when puls­ing the mix­ture – it re­ally mustn’t come to­gether in a ball in the food pro­ces­sor.

BBC Good Food - - Weekend -

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

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