Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 74

Makes 12–16 (enough to serve 4 people with drinks)

90g/3oz gram flour, sifted

75g/2¹/₂oz very mature farmhouse Cheddar cheese, roughly grated

75g/2¹/₂oz chilled unsalted butter, cut into cubes

a large pinch of cayenne pepper

¹/₂ teaspoon sea salt

a pinch of freshly ground black pepper

1 tablespoon very cold water

Preheat the oven to 190°C/375°F/Gas Mark 5. Put the flour, cheese, butter, cayenne and seasoning into a food processor and whiz until the mixture has a breadcrumb consistency. Add the water and whiz again. As soon as the crumbs begin to form a dough, tip them on to a board and knead together until smooth. Work quickly; the mixture should not become greasy.

Shape the dough into a cylinder and cut it into 1cm thick slices. Put them 2cm/³/₄ inch apart on a baking sheet lined with baking parchment or greaseproof paper. Place in the fridge for 20 minutes, then bake for 15 minutes, until the shortbreads are slightly puffed, their edges lightly brown.