I’ve just made some scrummy cheesy shortbread bites to nibble on instead of crisps (potato chips) with our cocktails in the garden (ain’t I glam!) before supper.
They are so quick and easy to make, the only snag is that they are seriously moreish and there is a definite danger of there being none left for my guests.
Have a lovely weekend.
- 125g/4½ oz chopped chilled butter
- 70g/2½ oz grated hard cheese (I used cheddar and some French stuff lurking in the fridge)
- 50g/ 1¾ oz grated parmasan cheese
- 150g/5½ oz plain (all-purpose) flour
- 1 teaspoon ground black pepper
- Preheat the oven to 180C/350F/Gas 4 Line a large baking sheet with baking parchment
- Whizz all the ingredients together in a food processor until you get a ball of dough.
- Wrap in clingfilm and pop in the fridge for an hour to firm up.
- Roll out very thinly to about 2mm/1/8th inch on a floured surface and cut into large rounds. To give mine a real shortbread look I then cut each circle into quarters, or farls as they are traditionally called and pricked them a little with a fork.
- Lift all the pieces on to your baking tray (you will have to do these in batches or use a couple of trays) and bake for 10 minutes, or until just golden.
- Let them cool on a wire rack - if you can!