Cheesy Shortbread

• 120 g blue cheese
• 1½ cup (120 g) parmesan cheese, grated

In a food processor bowl, put together the cheeses and butter and blend until smooth. Add the egg and blend.

Remove from food processor bowl and transfer to a mixing bowl. Fold in the flour and pepper. Divide the mixture in half and shape into two logs.

Sprinkle the toasted seeds onto a baking paper sheet and roll the logs in the seeds to coat. Wrap seeded logs in cling film and