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Cheesy Shortbread
- Makes around
20
- Difficulty
Medium
Published 2010
Thank you Sallyann Hingston for this recipe. And for the many enjoyable hours I spent working alongside you at Ripe.
Ingredients
120 g 1½ cup 120 g
Method
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
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