Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Manchego and chilli shortbreads recipe

36 ratings

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

Makes 24 (2 gift batches of 12)
20 mins to prepare and 15 mins to cook, plus cooling
76 calories / serving
Freezable

Ingredients

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

Energy
315kj
76kcal 4%
Fat
6g 8%
Saturates
4g 18%
Sugars
0g 0%
Salt
0.2g 4%

of the reference intake
Carbohydrate 5g Protein 1.5g Fibre 0.4g

Method

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 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