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Chilli cheese shortbread
Chilli cheese shortbread
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Prep Time:
100 minutes
Cook Time:
25 minutes
Total Time:
125 minutes
Elevate shortbread with spicy chili and savory cheese for a unique twist.
Ingredients:
  • 250g butter, softened
  • 4.40 gm vanilla extract
  • 562.50 ml plain flour
  • 65.00 gm cornflour
  • 375.00 ml finely grated parmesan cheese
  • 1 red chilli, deseeded, finely chopped
  • 1/4 tsp ground chilli powder
  • 1 egg, lightly beaten
Instructions:
  • Preheat the oven to 180C and prepare 3 baking trays by lining them with baking paper.
  • In a large bowl, mix butter, vanilla, flour, cornflour, 3/4 cup Parmesan cheese, chili, and chili powder. Use an electric mixer to beat until a soft dough forms. Transfer the mixture to a floured surface and knead until smooth.
  • Split the dough in half. Roll out each half between two sheets of baking paper until it's 5mm thick. Chill in the refrigerator for 20 minutes, or until it becomes firm.
  • Cut out biscuits with a 6cm square fluted cutter, place on trays. Repeat with remaining dough, refrigerate for 30 minutes until firm.
  • Coat each biscuit in egg wash and sprinkle with the rest of the parmesan. Bake two trays for 20-25 minutes until golden and firm. Repeat with the remaining tray. Let cool on trays before serving.

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