Make & take savoury shortbread
Are you invited to a festive event? Fill a hamper with homemade goodies to thank your host, including biscuits with a twist
recipe ESTHER CLARK photographs MYLES NEW
Peach jam Comté shortbread
Mince pie rum
Spiced squash & curry leaf pickle
Mince pie rum
Spiced squash & curry leaf pickle
2 Divide the dough into two pieces, and roll each piece out on a well floured surface
to the thickness of a £1 pound coin. Stamp out shapes using a 6cm round or star cutter.
Re-roll the off-cuts to stamp out more biscuits until you’ve used up all the dough.
Arrange the biscuits on the prepared trays and press a fork into the centre of each.
Sprinkle over the remaining cheese and bake for 15-18 mins until lightly golden brown.
Leave to cool completely on a wire rack. Will keep in an airtight container or gift
tin for up to three days.
Shoot directors RACHEL BAYLY, LAURIE NEWMAN | Food stylist HELEN UPSHALL | Stylist
MYLES NEW
Comté & rosemary shortbread
Melt-in-your-mouth, all-butter shortbread gets a cheesy twist here for enjoying with drinks or after-dinner nibbles. Swap the comté for gruyère, parmesan or a vegetarian alternative, if you like, and the rosemary for thyme or chives. You can even add a pinch of hot smoked paprika for a little kick.
MAKES 28 PREP 20 mins plus chilling COOK 18 mins EASY
200g unsalted butter, cut into cubes 200g plain
