Name: Stuffed Cheese Shortbread
Ingredients: black pepper; 6 oz (150 g) cream cheese; 6 oz (150 g) butter - at room temperature; 1 tablespoon (15 ml spoon) chopped dried chives or spring onions; 1 teaspoon (5 ml spoon) salt; 6 oz (150 g) plain flour; 4 oz (100 g) strong Cheddar cheese - grated finely; 3 oz (75 g) fine semolina

Preparation info

Difficulty
Medium

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

As a snack or to liven up a leftovers meal of bits and pieces these light, crunchy biscuits, combined with a creamy cheese and chive mixture, are very tempting. You can make the biscuits days before and keep them in an airtight tin until you need them, and of course you can eat them just on their own.

Ingredients

For the biscuits

6 oz (150 g) plain flour
1 teaspoon (5

Method

Heat oven to Gas Mark 2/300°F/150°C. Lightly grease a large baking sheet or tin. Mix the flour, salt and semolina together in a bowl. Add the cheese and butter. Work the mixture together thoroughly with your fingers until you have a smooth dough. Roll out thickly - about 14 in. (