Sage and blue cheese shortbreads

Sage and blue cheese shortbreads

Impress your guests with homemade shortbreads, a great accompaniment to the post-dinner cheese board.

Sage and blue cheese shortbreads

  • Serves icon Makes 35 biscuits
  • Time icon Hands-on time 25 min, oven time 12 min, plus 30 min chilling

Impress your guests with homemade shortbreads, a great accompaniment to the post-dinner cheese board.

Nutrition: per serving

Calories
91kcals
Fat
7.2g fat (3.9g saturated)
Protein
2.2g
Carbohydrates
4.2g (0.2g sugars)
Fibre
0.3g
Salt
0.2g

Ingredients

  • 150g chilled butter pieces
  • 175g sifted plain flour
  • 3 tbsp finely chopped fresh sage
  • 100g crumbled blue cheese
  • 65g chopped toasted pecans
  • 125g rindless goat’s cheese
  • 4 tbsp single cream
  • Chopped toasted pecans
  • Small fried sage leaves
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Method

  1. Blend the butter with the flour and fresh sage in a food processor until the mixture looks like fine breadcrumbs.
  2. Add the blue cheese, process until the mixture starts to come together in little lumps, then tip into a bowl and stir in the pecans.
  3. Gently knead into a dough, then divide in half and roll each piece into a 5cm wide log. Wrap in cling film and chill for at least 30 minutes or until firm. Heat the oven to 180°C/160°C fan/gas 4. Unwrap the rolls and cut each one across into 5mm thick slices. Place 5cm apart on a lightly buttered non-stick baking sheet.
  4. Bake for 10-12 minutes, then cool on a wire rack.
  5. Cream the goat’s cheese with the cream using a wooden spoon.
  6. Spread over the shortbreads, then top each with extra chopped toasted pecans and a couple of small fried sage leaves.

Nutrition

Calories
91kcals
Fat
7.2g fat (3.9g saturated)
Protein
2.2g
Carbohydrates
4.2g (0.2g sugars)
Fibre
0.3g
Salt
0.2g

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