We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Cheese shortbread
Makes 24 | prep 20 mins | total time
Cheese shortbread
Subscribe to Sainsbury's magazine
Makes 24 | prep 20 mins | total time
Our moreish cheese shortbread has baked its way onto our favourite party nibbles shortlist
Rate
Nutritional information (per serving)
Calories
64Kcal
Fat
5gr
Saturates
3gr
Carbs
3gr
Protein
2gr
Salt
0gr
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
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.
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.
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.