Sage and blue cheese shortbreads
- May 2016
- Makes 35 biscuits
- 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.
- 7.2g fat (3.9g saturated)
- 4.2g (0.2g sugars)
- 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
- Blend the butter with the flour and fresh sage in a food processor until the mixture looks like fine breadcrumbs.
- 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.
- 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.
- Bake for 10-12 minutes, then cool on a wire rack.
- Cream the goat’s cheese with the cream using a wooden spoon.
- Spread over the shortbreads, then top each with extra chopped toasted pecans and a couple of small fried sage leaves.
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