Christmas Canapés all the way…recipe 3/3

Christmas Canapés all the way...recipe 3/3

Christmas Canapés all the way…recipe 3/3

Savoury Shortbreads with Amazing Toppings

Ryefield Goats Cheese/Tapenade/Onion Marmalade /Basil Pesto


200 grams butter

25 grams rice flour

240 grams spelt flour

½ teaspoon salt



200 grams Ryefield goats cheese

Creme fraiche – enough to make a creamy consistency with goats cheese

Onion marmalade

Olive tapenade

Basil pesto



1.       Pre-heat oven to 150 c. Sieve flours and salt into a mixing bowl. Add butter and rub into flour mixture until it comes together.

2.       Turn out the dough onto a lightly floured surface and roll into a log 2-3cm in diameter. Wrap in cling film and leave in fridge for at least 1 hour.
3.       Remove cling and cut the log into ½-1cm thick slices. Lay on a baking tray lined with parchment paper, leaving a little space between each slice. Bake for roughly 20 minutes until pale golden. Remove from oven and allow to cool completly before using or storing in a sealed container.


Lay shortbreads golden side up on a flat tray. Cream together goats cheese and creme fraiche until it forms a creamy consistency. Place into a disposable piping bag and cut a small hole in the top. Gently pipe a little of the mixture onto each biscuit. Top cheese with onion marmalade, olive tapenade or basil pesto, either homemade or good quality deli /farmers markets brands. Arrange on a platter and serve (it will hold for 2-4 hours).


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