Savoury Cheese and Rosemary Shortbread

Ingredients - makes 30

170g extra mature cheddar, grated 

115g unsalted butter 

155g plain flour 

1.5 tbsp rosemary, finely chopped 

1.5 tbsp thyme, finely chopped 

1-2 tsp black pepper 

1/2 tsp sea salt 

Method 

To make these delicious savoury shortbread rounds, in a large bowl add the grated cheddar, butter, rosemary, thyme, black pepper and sea salt. Beat with an electric whisk for about two minutes until creamy. Add the flour and mix until combined. Place on a work surface and form into a log. Wrap in clingfilm and place in the fridge for 30 minutes until firm.  

Preheat your oven to gas mark 4, 180C (fan oven). Line a baking tray with greaseproof paper. Take the dough out of the fridge and unwrap it. Slice into 30 rounds and place on the baking tray. Bake for 15-18 minutes until golden and leave on the baking tray for 5 minutes then transfer to a cooling rack to cool completely. Serve with your favourite cheeses and chutneys for a delicious addition to your Christmas cheese board.