Cheddar & Hazelnut Shortbread

Hazelnut shortbread cookies on a tray with jam

Be careful when pulsing the mixture – it really mustn’t come together in a ball in the food processor.

 

Makes: 40 Biscuits 
Prep: 15 Minutes plus 2 hours chilling 
Cook: 35 Minutes  
Easy 

 

Ingredients

155g blanched hazelnuts
110g cold butter, cut into chunks
100g plain flour
225g mature cheddar, finely grated
1 medium egg, lightly beaten

Directions

1. Blitz 85g of the hazelnuts in a food processor until ground. Cut the rest of the hazelnuts in half. 

2. Pulse the ground hazelnuts, butter, flour, cheddar, 1/2 tsp salt and the egg in the food processor a few times. Don’t pulse for too long – you want the mixture to look like breadcrumbs rather than coming together in a ball. Tip the mixture onto a large piece of cling film and, using the cling film to shape it, mould it into a ball, then leave in the fridge for a couple of hours. 

3. Heat oven to 200C/180C fan/gas 6. Pull off chunks of the dough – about a tablespoon at a time – and roll each piece into a ball. Place on a baking sheet and flatten each biscuit to around 3.5cm across, leaving room between each one. Push 3-4 hazelnuts halves into each biscuit. Cook for 10 mins, or until the biscuits are golden brown. Leave to cool on the baking sheet, then transfer to a wire rack. Will keep for up to three days in an airtight container. 

Per Biscuit: 

81 kcals
7g fat
3g 
saturates
2g carbs
0g sugars
0g 
fiber 
2g protein 

0.2g salt


Recipe Credit: BBC Good Food

Leave a Reply

Start typing and press Enter to search

Shopping Cart

No products in the cart.

Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Additional information
  • Attributes
  • Custom attributes
  • Custom fields
Click outside to hide the compare bar
Compare
Compare ×
Let's Compare! Continue shopping