Cheddar & hazelnut shortbread served in a tin

Cheddar & hazelnut shortbread

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Prep: 15 mins Cook: 20 mins 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

Nutrition and extra info

  • Freezable (unbaked)
  • Vegetarian

Nutrition: Per biscuit

  • kcal81
  • fat7g
  • saturates3g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein2g
  • salt0.2g
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Ingredients

  • 155g blanched hazelnuts
  • 110g cold butter, cut into chunks
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g plain flour
  • 225g mature cheddar, finely grated
  • 1 medium egg, lightly beaten
    Eggs

    Egg

    egg

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

Method

  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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