Stuffed Cheese Shortbread

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 ml spoon) salt
  • 3 oz (75 g) fine semolina

For the spread

  • 4 oz (100 g) strong Cheddar cheese - grated finely
  • 6 oz (150 g) butter - at room temperature
  • 6 oz (150 g) cream cheese
  • 1 tablespoon (15 ml spoon) chopped dried chives or spring onions
  • black pepper

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. (1 cm) - on a floured board and cut into small biscuits with a 2 in. (5 cm) cutter or the rim of a glass. Arrange on the baking sheet and bake in the centre of the oven for 1 hour. Allow to cool a little and then transfer the biscuits to a wire tray to cool completely.

To make the cream cheese mixture, simply soften the cream cheese with a fork and mix in the chopped chives and black pepper to taste. Use either to sandwich together the biscuits or just to spread on top of them.

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