Roquefort, caraway and parmesan shortbreads
- May 2015
- Makes 20-25
- Hands-on time 15 min, oven time 20-25 min, plus chilling
With a properly savoury flavour and a great crumbly texture John Whaite’s cheesy biscuits recipe makes the perfect nibble.
- 5.4g (3.2g saturated)
- 6.7g (0.1g sugars)
Per biscuit (based on 25)
John says: Don’t overwork the dough – if you do, it will make the biscuits tough.
Ensure the roquefort and butter are extremely soft before you begin, so they combine easily.
Experiment with the favours – try using poppy seeds instead of caraway seeds and/or swap the roquefort for gorgonzola or stilton.
The biscuits are best eaten on the day they’re baked,but you can make the dough to the end of step 3 up to 3 days ahead – keep well wrapped in cling film in the fridge, then continue from step 4. Alternatively, freeze the dough for up to 3 months, then defrost before slicing and baking.
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