These tasty, savoury, cheese shortbread biscuits are quick and easy to mix, a good way to use left over cheese bits hanging around the fridge and the dough keeps well in the freezer so you can bake a batch at the drop of a hat.
Our recipe calls for 100g of cheddar cheese but we use any hard or semi-hard cheeses we have in the fridge, often a mixture of whatever bits and pieces are there. Even a firm goats' cheese works well as part of the mix of cheeses. The subtle difference in each batch is a lovely surprise.
CHEESE SHORTBREAD
Makes around 40
280 gm Revenge Gluten-free Almond Plain Flour Mix (see below)
1.5 teaspoons g-f baking powder
1/4 teaspoon salt
1/4 teaspoon chilli flakes
50 gm fresh parmesan cheese, grated
100 gm good cheddar cheese, grated
125 gm unsalted butter, cold, cubed
Lemon juice, optional
Black and white sesame seeds
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Process all dry ingredients in the food processor for a few seconds to combine well. Add the cheeses and process until well combined. Add the butter and process until the mixture comes together. If the mixture is dry, add some lemon juice, a teaspoon at a time until you have a ball of dough.
Divide the dough into two pieces and, on non-stick baking paper, roll each piece into a log shape about 4cm in diameter. Roll one of the logs in black sesame seeds to coat and one in white sesame seeds (alternatively leave them plain and sprinkle the tops with black and/or white sesame seeds prior to baking).
Place two sheets of baking paper onto two sheets of foil and roll up the logs, twisting the ends.
Refrigerate for 1-2 hours until firm enough to slice with distorting the shape.
You can freeze the rolls at this stage and defrost in the fridge for an hour or so before slicing.
Slice the logs into 5mm rounds and put them onto the prepared tray. Bake for 15-20 minutes until they are golden.
Cool completely on a rack.
The Cheese Shortbreads are most delicious on the day of baking but pretty damn good for up to a fortnight stored in an airtight container.
REVENGE GLUTEN-FREE ALMOND PLAIN FLOUR MIX
280 gm almond meal
210 gm besan flour
280 gm fine white rice flour
175 gm corn flour
Mix up a batch and store in the fridge