Stilton & Rosemary Shortbread


These biscuits are dangerously delicious hot or cold, and they are really quick and easy to make too. You really can't go wrong.

You'll need...
240g Stilton
120g Butter
120g Plain flour
60g Corn flour
1/4 teaspoon salt
1/2 Ground black pepper
1 tablespoon chopped rosemary

To make...
Get the cheese and butter out of the fridge and leave for 15mins to soften at room temperature. Crumble the Stilton up and mix with the butter until creamy.
Mix in the flour and corn flour and add the salt, pepper and rosemary.
Roll out the dough on baking paper to about the size of a glass worktop saver.
Cut the biscuits into shapes as you like, I've gone for the standard circle cutters but star shapes work really well.
Chill in the fridge for at least 30mins
Bake in a preheated oven at 180oC for around 10-15 mins or until golden brown.

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