Cheese and Jelly Shortbreads Recipe

Ingredients :

75g

125g

1 cup

1 tbsp

1/4 cup

butter

matured cheddar cheese, shredded

plain flour

icy water

redcurrant jelly

1. Preheat oven to 170C, for this recipe use ungreased oven trays.
2. Rub butter and cheese into flour until mixture resembles fine breadcrumbs.
3. Blend egg yolk and water and mix into dry ingredients, adding more water, if needed, to make a stiff dough.
4. Knead dough on lightly floured surface until smooth.
5. Wrap in plastic and chill for 60 minutes.
6. Roll out dough to 3mm thickness, cut into rounds with a floured, 4.5cm cutter.
7. With a sharp paring knife, cut a small X in the centre of half the rounds, cutting through pastry.
8. Place rounds without an X on trays.
9. Top each with 1/4 tsp of jelly.
10. Top with marked rounds and press edges together to seal.
11. Bake for 25 minutes until set and lightly browned.
12. Serve warm or at room temperature.

Makes about 24

Ensure that no more than 1/4 tsp of redcurrant jelly is placed on each biscuit, since extra will ooze out during cooking and burn on the oven trays. A little raspberry or strawberry jam is delicious when redcurrant is unavailable.

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