Comté & rosemary shortbread
- Esther Clark
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Makes 28
Easy
Prep: 20 mins
Cook: 18 mins
plus chilling
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Are you invited to a festive event? Fill a hamper with homemade goodies to thank your host, including these moreish shortbread biscuits with a twist
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Ingredients
Nutrition
Units:
MetricUS
-
200g unsalted butter
cut into cubes
-
200g plain flour
plus extra for dusting
-
50g cornflour
-
3 rosemary sprigs
leaves picked and finely chopped
-
130g comté cheese
finely grated
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Nutrition: Per biscuit
- kcal106
- fat8g
- saturates5g
- carbs7g
- sugars0.1g
- fibre0.3g
- protein2g
- salt0.2g
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Line two large baking sheets with baking parchment. Tip the butter, both flours, the rosemary, three-quarters of the cheese, 1 tsp fine sea salt and ¼ tsp black pepper into the bowl of a food processor, and blitz for a few minutes until a dough forms. Or, tip the flours into a large bowl, rub in the butter, add the other ingredients and gently squeeze it all together into a dough. Wrap and chill for 15 mins. Will keep wrapped and chilled for two days or frozen for a month.
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step 2
Divide the dough into two pieces, and roll each piece out on a well floured surface to the thickness of a £1 pound coin. Stamp out shapes using a 6cm round or star cutter. Re-roll the off-cuts to stamp out more biscuits until you’ve used up all the dough. Arrange the biscuits on the prepared trays and press a fork into the centre of each. Sprinkle over the remaining cheese and bake for 15-18 mins until lightly golden brown. Leave to cool completely on a wire rack. Will keep in an airtight container or gift tin for up to three days.
Recipe from Good Food magazine, December 2023
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