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| Servings: 60


Lockdown day #368🇿🇦 Cheese & Herb Savoury Shortbread. I make really nice buttery shortbread and I’ve been wanting to try a savoury 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 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 even thickness of 5cm diameter.
It easier to put it into cling film and roll from there.
Unwrap the cling film and cut into no more than 1cm thick slices with a sharp smooth bladed knife.
Put on a baking sheet on nonstick paper and sprinkle with the smoked paprika and sesame seeds.
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 its completely cooled, put in airtight container.
I got 60 savoury shortbreads out of the dough.

Recipe and photo: Elsabie Templeton

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