It was time for a savory post after the sweetness of the last two. Scotland comes in strong with the cheesy herby savory version of shortbread in the form of sticks. Loads of butter is of course essential and irreplaceable. The result is a biscuit that snaps yet melts in your mouth. Serve with copious amounts of freshly brewed tea.
Ingredients: Makes 35-40 biscuit fingers
250g salted butter
250g flour
100g cornflour
200g Parmesan
2 sprigs rosemary
5 sprigs thyme
Method:
In a food processor, blitz the Parmesan and picked herb leaves till fine, then add to the flours and butter. Slowly mix. It will go through a breadcrumb stage then suddenly clump together. Divide in two to make it easier to work with, roll out to approximately 5mm thickness then cut your shapes. Arrange on a lined baking tray and bake at 350F for 10-12 minutes for the sticks, a little longer if you make biscuit rounds.
صحة و عافية
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