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Cheesy Shortbread

MiNDFOOD Magazine, July/Aug 2011

Cheesy Shortbread recipe, brought to you by MiNDFOOD.

Cheesy Shortbread

Preheat oven to 180C.

125g softened butter

1 cup plain flour

1/4 cup rice flour

1/3 cup finely grated parmesan

1/4 tsp cayenne pepper

1 beaten egg for egg wash

extra parmesan

salt flakes and pepper

1 Cream 125g softened butter in a bowl with an electric hand beater. Stir in plain flour, rice flour, finely grated parmesan and cayenne pepper.

2 Turn onto a lightly floured surface. Knead until combined. Form into a 3cm thick round. Wrap in plastic film and refrigerate for 30 minutes.

3 Roll out until 3mm thick between 2 sheets of baking paper. Using a biscuit cutter, cut 5cm rounds from dough.

4 Brush with egg wash and sprinkle with a little extra grated parmesan, sea salt flakes and pepper. Bake on baking trays lined with baking paper for 20 minutes or until light golden. Transfer to a wire rack to cool . 

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