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Cheddar & hazelnut shortbread served in a tin

Cheddar & hazelnut shortbread

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus 2 hours chilling
  • Easy
  • Makes 40 biscuits

Hazelnuts and cheese are perfect together – rustle up these savoury shortbread biscuits with just five ingredients. They make a great mid-afternoon snack

  • Freezable (Freezable (unbaked))
  • Vegetarian
Nutrition: Per biscuit


  • 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.

Recipe from Good Food magazine, October 2018

Goes well with


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A star rating of 3.8 out of 5.5 ratings

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