Cheese shortbreadSubscribe to Sainsbury's magazine
Our moreish cheese shortbread has baked its way onto our favourite party nibbles shortlist
- 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
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.