Sage and blue cheese shortbreads

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
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

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.

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