Manchego and chilli shortbreads recipe
If you're struggling to think of gift ideas for friends and family, these spicy shortbreads make the perfect present for any cheese lover. Made with creamy Manchego, a sprinkling of crushed chillies and fragrant rosemary, savoury shortbread doesn't get much better than this. Prepare the dough ahead and freeze until ready to bake. See method
- 80g Manchego cheese, finely grated
- 125g salted butter, softened
- 1½ tsp crushed chillies
- 10g fresh rosemary, leaves finely chopped
- 150g plain flour, plus extra for dusting
Each serving contains
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- Beat the cheese and butter until pale and creamy. Season and add 1 tsp crushed chillies and the rosemary.
- Stir in the flour and bring together to a crumbly dough. Knead lightly on a lightly floured surface until just smooth. Shape into an 18cm log and wrap in clingfilm. Smooth and shape the dough, then tap on a work surface to give a rectangular shape with a rough square cross section. Chill for 1 hr until firm.
- Preheat the oven to gas 4, 180°C, fan 160°C. Line 2 baking sheets with nonstick baking paper. Unwrap the dough and cut into 24 slices, each about 7mm thick. Transfer to the baking sheets and sprinkle the remaining crushed chillies on top.
- Bake for 13-15 mins until crisp and golden. Cool on the trays for a few mins, then transfer to a wire rack to cool completely. Store these shortbreads in an airtight container, layered with baking paper, for up to 2 weeks.
Get ahead: The shortbread dough will keep in the fridge for 3 days, or can be frozen for up to 1 month.
See more Edible Christmas gifts