Hazelnuts and cheese are perfect together – rustle up these savoury shortbread biscuits with just five ingredients. They make a great mid-afternoon snack
Nutrition and extra info
- Freezable (unbaked)
- Vegetarian
Nutrition: Per biscuit
- kcal81
- fat7g
- saturates3g
- carbs2g
- sugars0g
- fibre0g
- protein2g
- salt0.2g
Ingredients
- 155g blanched hazelnuts
- 110g cold butter, cut into chunks
Butter
butt-errButter is a dairy product made from separating whole milk or cream into fat and…
- 100g plain flour
- 225g mature cheddar, finely grated
- 1 medium egg, lightly beaten
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
Method
Blitz 85g of the hazelnuts in a food processor until ground. Cut the rest of the hazelnuts in half.
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.
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.
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