Black Bomber Cheddar & Rosemary Shortbread


Black Bomber Shortbread


Ingredients

  • 8" flour ring
  • 50g (2oz) 'Black Bomber' cheddar cheese , grated - Snowdonia Cheese
  • 200g(7oz) plain flour
  • 25g (1oz) cornflour
  • 50g (2oz) welsh butter - at room temperature
  • 2 table spoons double cream
  • 1 level dessert spoon chopped fresh rosemary (or sage)
  • Pinch of salt & of dried mustard powder

Instructions

  • Pre-heat oven to 150°C (300°F) Gas Mark 2.
  • Sieve flour and cornflour, add mustard powder and salt.
  • Add butter, grated cheese and cream until a nice smooth dough.
  • Gently knead in chopped herbs. Grease tin and press dough inside, prick top with fork and score into 6 triangles with sharp knife. Bake in oven for 40 minutes - until lightly golden.
  • Cut along divisions while shortcake is still warm. Great served warm with scrambled eggs, bacon and tomatoes.


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