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  



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


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

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