• 2 cups plain gluten free flour
  • 2 cups grated cheddar cheese
  • 170g salted butter, cold and grated
  • 1 scant tsp Cayenne pepper
  • 1 tsp Maldon salt
  • Slight grinding black pepper
  • 1/4 cup cold water


  • STEP 1
    Mix all of the ingredients, except the water, in a bowl: use the rubbing method you would use for scones: rub the butter into the flour as best as possible: remember, the cheese will still stay in grated form, and that’s ok.
  • STEP 2
    Once everything is mixed well, add the water, and form a dough. I use my hands: it really is far preferable to a spoon. Once you have a good, solid round of dough, break it into thirds: I used two thirds for my round tin of shortbread, and a third for little round biscuits.
  • STEP 3
    Press the two thirds of the dough into the round tin, ensuring the surface area is flat and the edges are pressed right to the edges of the tin. Then prick the surface area with a fork, all over.
  • STEP 4
    Using a little extra flour, roll out the remaining third of the dough onto a work surface, and, using a very small cutter, cut small circles from the dough, and lay each circle on the tray lined with baking parchment. Prick each circle with a fork.
  • STEP 5
    Bake the round tray of shortbread for approximately 25 minutes, and the tray of little rounds for 12 minutes.
  • STEP 6
    Let the round tin of shortbread cool for about 4 minutes, before cutting it into wedges: but leave it to cool properly in the tin for at least another 25 minutes before removing. The little biscuits can be removed from the tray almost immediately, and eaten pretty swiftly to

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