These are a fantastic very short buttery tasty biscuit ideal to have with drinks, dips, whipped brie, fried chorizo, relishes or on their on as a snack. They store well and make a lovely gift pack.
Cheesy smoked paprika short bread
Ingredients
250grm soft butter
90grm coarsely grated tasty or parmesan cheese
375g (2 1/2 cups) plain flour
1 tsp smoked paprika
Pinch of salt
1 tsp mixed dried herbs
Method
Pre heat the oven to 180°C
Using an electric mixer or food processor beat the butter until pale, add in the grated cheese and mix to combine. Stir in the flour, paprika and salt and mix until a soft dough forms
Turn the dough onto a lightly floured surface and form into a smooth ball, cover with plastic and refrigerate for approximately 1 hour until firm
Roll the dough either out on a lightly floured surface or a couple of sheets of baking paper to a rough square of about 2cm thick
Using a cutter or knife cut the dough into 2cm x 2cm cubes, prick the tops of the biscuits with a fork or skewer and place on a baking paper lined baking tray. Or place the dough into a sheet of plastic wrap and roll up into either a square log or a round log depending on the shape of the biscuits
When chilled slice the biscuits into your desired thickness and bake in an oven of 180°C for 20 minutes or until golden
Place onto a wire rack and allow to cool completely before serving or wrapping
Tips & Hints
Makes approximately 40 biscuits
Biscuits will keep up to 2 weeks in an airtight container
