Poppy seed and cheese shortbread
17
15/12/2010
Easy, cheesy and good to freeze - prepare ahead and enjoy!
Ingredients
| 250 g | Butter |
| 2 cups | Flour |
| ½ cup | Rice flour |
| ¼ tsp | Cayenne pepper |
| ½ tsp | Salt |
| ½ cup | Grated cheese |
| 1 Tbsp | Poppy seeds |
Directions
- Beat the butter until pale and creamy. Mix in the rest of the ingredients.
- Roll the dough into 2 logs approximately 4 to 5cm in diameter. Wrap in cling film and refrigerate for 30 minutes
or freeze until required. - Preheat oven to 160C. Slice logs into 1cm thick slices and place on a cold tray. Bake for 15 minutes or until firm and slightly coloured.
- Cool on a wire rack and store in an airtight container. These biscuits tend to lose their crisp texture after a couple of days.
Wine match by Brancott Estate
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