Cheese shortbread
Prep time: 20 minsTotal time: 
Cheese shortbread
Prep time: 20 minsTotal time: 
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
