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
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).