Rosemary and Gruyère Shortbread
Buttery, crumbly shortbread with nutty Gruyère cheese and aromatic fresh rosemary. Delightful enjoyed with a glass of white wine or sparkling rosé or added to a charcuterie platter.
How long will it take?
1 hour
What’s the serving size?
Makes approx. 24 biscuits
What do I need?
- 225 g unsalted butter, softened
- 180 g plain flour
- 50 g finely grated Gruyère cheese
- 1 tbsp cornflour
- 1 tbsp rice flour
- 1 ½ tbsp rosemary, finely chopped
- ½ tsp salt
How do I make it?
- In a large bowl, cream softened butter until smooth and creamy. Stir in Gruyère, rosemary, and salt.
- Add plain flour, cornflour, and rice flour and mix until a soft, slightly crumbly dough forms. Avoid overworking.
- Shape the dough into a flat disc and wrap in clingfilm. Refrigerate for 30 minutes, or until firm.
- Preheat oven to 180C.
- Roll dough out to a thickness of ½ centimetre and use a cookie cutter to cut out biscuits.
- Arrange biscuits on a baking tray lined with baking paper, about 2-centimetres apart.
- Bake for 18-20 minutes, or until the edges are just starting to turn golden.
- Remove from oven and cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
TOP TIPS
- Customise these biscuits to create your own flavour profile. Try thyme or sage instead of rosemary or add chopped walnuts or a touch of lemon zest.
- You can also experiment with different cheeses for this recipe – Comte will deliver a nutty bite, Parmesan brings a salty sharpness, Aged Cheddar is tangy, sharp and rich, and Fontina is buttery, earthy, and slightly tangy.
