Chilli cheese shortbread

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How to make Chilli cheese shortbread

  • Yield : 32
  • Prep Time : 1:40
  • Cook Time : 0:25
  • Total Time : 2:05

Ingredients

  • 250g butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/4 cups plain flour
  • 1/2 cup cornflour
  • 1 1/2 cups finely grated parmesan cheese
  • 1 red chilli, deseeded, finely chopped
  • 1/4 teaspoon ground chilli powder
  • 1 egg, lightly beaten

Method

  • Step 1 Preheat oven to 180C. Line 3 baking trays with baking paper.
  • Step 2 Combine butter, vanilla, flour, cornflour, 3/4 cup parmesan, chilli and chilli powder in a large bowl. Using an electric mixer, beat until a soft dough forms. Turn onto a floured surface. Knead until smooth.
  • Step 3 Divide dough in half. Roll each half out between 2 sheets of baking paper to 5mm-thick. Refrigerate for 20 minutes or until firm.
  • Step 4 Using a 6cm square fluted cutter, cut out biscuits. Place onto prepared trays. Press remaining dough together and repeat until all dough has been used. Refrigerate for 30 minutes or until firm.
  • Step 5 Brush each biscuit with egg. Sprinkle with remaining parmesan. Bake 2 trays for 20 to 25 minutes or until light golden and firm to the touch. Repeat with remaining tray. Cool on trays. Serve.

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