Savoury Short Bread

Name: Savoury Short Bread
Ingredients: 200 g cake flour; 2,5 ml (1/2 teaspoon) salt; 2,5 ml 91/2 teaspoon) dry mustard; 25 g corn flour; 150 g butter, at room temperature; 50 g cheddar cheese, grated; 30 ml (2 tablespoons) cream; 15 ml (1 tablespoon) fresh rosemary, finely chopped

Rich, crumbly shortbread is more often associated with afternoon tea but savoury short bread can turn a simple breakfast dish such as scrambled eggs into a brunch or light supper.

Published 22 March 2023

Method

Preheat oven to 180 ºC (350 º F). Grease a 20 cm round loose-bottomed cake tin.
Sieve the dry ingredients into a mixing bowl. Add the butter, cheese and cream and work together with the fingertips to a smooth dough.
Knead the rosemary into the dough.
Press the dough evenly into the cake tin. Prick the surface with a fork and score with a sharp knife into 8 sections.
Bake in the oven for 40 minutes, until straw coloured. Cut along the divisions while the short bread is still hot, to divide it into wedges.
Serve with scrambled eggs and garnish with a rosemary sprig.