Cheesy Shortbread

When we were at Marcus' and Tracey’s before New Year we also had these wonderful cheesy shortbread biscuits. Tracey handcrafted them from Angel Redfern’s recipe from her book "Ripe Recipes”

Makes around 20

120g Blue Cheese

1 1/2 cups (120g) Parmesan Cheese, grated

120g Unsalted Butter, softened

1 large Egg

125g Plain Flour

Freshly Ground Black Pepper

2 tablespoons Black Sesame Seeds

In a food processor bowl, put together the cheeses and butter and blend until smooth.  Add the egg and blend.

Remove from food processor bowl and transfer to a mixing bowl.  Fold in the flour and pepper.  Cover with cling film and put in the fridge for about 20 minutes.  Remove from

the fridge and divide the mixture in half and shape into two logs.

Sprinkle the sesame seeds onto a baking paper sheet and roll the logs in the seeds to coat.  Wrap seeded logs in cling film and put in the freezer to chill for 15 minutes.  If you

like, you can freeze one of the logs completely and use it at a later date.

Preheat oven to 180 degrees C while logs are chilling.

Line two baking trays with baking paper.

Take the logs from the freezer, remove the cling wrap and cut into slices no more than 5mm thick.

Place cut slices onto the lined baking trays and bake until golden, approximately 15 minutes.

Cool on the baking trays for extra crispness and store in airtight containers.

These are so very delectable and addictive - maybe you have to bake both logs as one might not be enough!