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Cook: 10-15 minute | Servings: 60 biscuits


Lockdown day #368🇿🇦 I make really nice buttery shortbread and I’ve been wanting to try a savory cheesy version. Seems I got it right today.

  • 400 g cake flour
  • 300 g butter at room temperature (you must be able to press it with your finger leaving an indent)
  • 100 g Parmesan cheese, finely grated
  • 100 g mature Cheddar, coarsely grated
  • 10 ml dry mustard powder
  • 5 ml cayenne pepper
  • 10 ml dried mixed herbs
  • 2 egg yolks
  • For garnish:
  • white sesame seeds
  • black sesame seeds
  • smoked paprika

Put everything except the egg yolks into a bowl and mix together until all incorporated and looking like crumbs. Beat the egg yolks with a fork and pour over the crumb mixture. Work it through until a dough forms that sticks together. If using a Kenwood, use the dough hook to blend it.
Gather the dough together and divide into two balls. Shape each ball into a sausage shape and roll to a even thickness of 5 cm diameter.
It’s easier to put it into cling film and roll from there. Unwrap the cling film and cut into no more than 1 cm thick slices with a smooth sharp knife. Put on a baking sheet on non-stick paper, sprinkle with the smoked paprika and sesame seeds and bake in preheated oven at 190°C for 10 – 15 minutes depending on your oven.
In my gas oven, it’s 15 minutes. Remove from the oven once done and transfer to cooling rack.
Once it’s completely cooled, transfer the biscuits to an airtight container.
I got 60 savory shortbread biscuits out of one batch.

Photo and recipe: Elsabie Templeton

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