Cheese shortbread
Makes: 24
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Cheese shortbread
Our moreish cheese shortbread has baked its way onto our favourite party nibbles shortlist
Makes: 24
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
64Kcal
Fat
5gr
Saturates
3gr
Carbs
3gr
Protein
2gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 100g diced cold unsalted butter
- 100g plain flour
- 100g finely grated Parmesan or vegetarian Italian hard cheese
- 1⁄2 tsp smoked paprika
- 2 tbsp black sesame or poppy seeds
Step by step
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Put 100g diced cold unsalted butter into a food processor and add 100g plain flour, 100g finely grated Parmesan or vegetarian Italian hard cheese, 1⁄2 tsp smoked paprika and some seasoning.
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Whiz until the mixture starts to clump together, then add 2 tbsp black sesame or poppy seeds and mix briefly. Tip out and shape into a 24cm-long log, using clingfilm or baking paper to shape the roll easily. Cut into 1cm discs.
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Arrange, spaced apart, on 2 lined baking trays. Bake in a preheated oven at 180°C, fan 160°C, gas 4 for 10-12 mins or until golden brown. Cool on the tray before serving. These keep for 5 days in an airtight container, and they freeze well.
