Cheesy Shortbread

Preparation info
  • Makes around


    • Difficulty


Appears in
Ripe Recipes

By Angela Redfern

Published 2010

  • About

Thank you Sallyann Hingston for this recipe. And for the many enjoyable hours I spent working alongside you at Ripe.


  • 120 g blue cheese
  • 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