Cheddar & hazelnut shortbread
- Preparation and cooking time
- Plus 2 hours chilling
- Makes 40 biscuits
- 155g blanched hazelnuts
- 110g cold butter , cut into chunks
- 100g plain flour
- 225g mature cheddar , finely grated
- 1 medium egg , lightly beaten
- 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.