Recipe: Blue Cheese Shortbread

These moreish little biscuits are wonderful served as a welcome nibble with pre-dinner drinks. Be warned: you won’t be able to stop at one!

Ingredients (makes about 35):
100g sharp blue cheese (such as Danish Blue), at room temperature
50g unsalted butter, at room temperature
½ cup plain flour
¼ cup cornflour
¼ teaspoon pepper
¼ teaspoon salt
1 tablespoon poppy seeds

Equipment:
Food processor
Rolling pin
4 cm cookie cutter (or you could use the top of a liqueur glass)
Baking sheet lined with baking paper

Method:
1. Place the blue cheese and butter in a food processor and process until creamy.
2. Add the flours, pepper and salt, and process until combined.
3. Remove the blue cheese mixture from the food processor, shape into a flattish disc and cover with plastic food wrap. Refrigerate for 30 minutes.
4. Preheat the oven to 160°C.
5. Place the chilled dough on a piece of plastic food wrap on a work surface and cover with another piece of plastic wrap.  Using a rolling pin, roll the dough to 3-4mm thick.
6. Remove the top sheet of plastic wrap, scatter the dough with the poppy seeds and gently press in with the rolling pin. Cut into 4 cm circles using a cutter or the top of a small glass. Place the shortbread on the lined baking sheet.
7. Bake in the pre-heated oven for 20 minutes or until light brown.  Allow to cool.
8. Store in an airtight container until ready to serve.