Cheddar & hazelnut shortbread
Ingredients
- Step 1 155g blanched hazelnuts
- Step 2 110g cold butter , cut into chunks
- Step 3 100g plain flour
- Step 4 225g mature cheddar , finely grated
- Step 5 1 medium egg , lightly beaten
Calories: 81
Carbohydrate: 2 g
Protein: 2 g
Fat: 7 g
Cook time: 35 minutes
Prep time: 15 minutes
Total time: 50 minutes
Servings: 40
TAGS
Side Dish
Snack
Cheddar
cheese
comfort food
Cracker
Diana Henry
Hazelnut
Hazelnut
Savoury biscuit
shortbread
Directions
- Step 1 Blitz 85g of the hazelnuts in a food processor until ground. Cut the rest of the hazelnuts in half.
- Step 2 Pulse the ground hazelnuts, butter, flour, cheddar, ½ 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.
- Step 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 hazelnut 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.