Hazelnut and cheddar sable biscuits

Hazelnut and cheddar sable biscuits
Hazelnut-and-Cheddar-Sable-biscuits.jpg

Method

  1. Line two large baking sheets with grease proof paper
  2. Put the hazelnuts into a food processor, blitz to a fine crumb, then add the egg yolk, 50g of Cheddar and the remaining ingredients and blitz again to form a soft dough
  3. Place a large piece of cling film on your work surface and tip out the sable dough. Bring together with your hands, forming it into a sausage shape about 25cm long. Wrap tightly in the cling film, pinch each end between your fingers and roll along the work surface to form a firm roll
  4. Unwrap the roll and brush it with a little of the remaining egg white and sprinkle the remaining 25g of Cheddar over it. Re-roll in the cling film and freeze for 20 minutes, or until firm (do not freeze it)
  5. Preheat your oven to 180c/gas mark 4
  6. Unwrap the roll of sable dough and cut it into 5mm thick rounds with a sharp knife, placing them on the baking sheets as you go
  7. Bake for 20-25 minutes until just golden, leave to cool on the tray before serving with slices of Castello Tickler Cheddar. It'll keep for up to a week in an airtight container.

Recipe from Castello.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

 

Tip

Savoury Christmas biscuits with a difference- goes great with cheese

Ingredients

200g plain flour
100g butter, softened
75g Cheddar finely grated
60g hazelnuts
2 large eggs, one whole and one separated into yolk and white
Salt and pepper

Notes

Time: 15 minutes
Serves: 32 biscuits
Nutrition: n/a