Cheddar & hazelnut shortbread served in a tin

Cheddar & hazelnut shortbread

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(4 ratings)

Prep: 15 mins Cook: 20 mins Plus 2 hours chilling


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

Nutrition and extra info

  • Freezable (unbaked)
  • Vegetarian

Nutrition: Per biscuit

  • kcal81
  • fat7g
  • saturates3g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein2g
  • salt0.2g
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  • 155g blanched hazelnuts
  • 110g cold butter, cut into chunks



    Butter 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



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Blitz 85g of the hazelnuts in a food processor until ground. Cut the rest of the hazelnuts in half. 

  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. 

  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.

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Comments, questions and tips

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Timothy Barnes
18th Mar, 2019
One of my favourites. Also nice if made bigger, more like a cookie. Can't stop eating them!
13th Dec, 2018
I'm a competent baking but these biscuits didn't work for me. The butter cooked out of them so that the biscuits were swimming in a pool of melted butter when they came out of the oven. They didn't taste very good either, oily, chewy (but not in a good way) and not very cheesey! I'd be interested to know if anyone else has had more luck with this recipe.
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