Cheddar and almond shortbread fingers
Crumbly Cheddar biscuits with a little cayenne and an almond nail.
Active time15 min
Cooking14 min
Total39 minResting : 10 min
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Ingredients
- ⅛ tsp ground cayenne pepper
- 4 tbsp unsalted butter
- 1 cup of mature Cheddar
- ⅝ cup of wheat flour
- 24 flaked almonds
- ¼ tsp fine salt
Preparation
Let the butter soften. Heat the oven to 175 °C. Grate the Cheddar. Beat the soft butter until creamy, then mix in the cheese. Mix the flour, salt and cayenne, then add to the butter. Bring together into a dough without overworking.
⅛ tsp ground cayenne pepper4 tbsp unsalted butter1 cup of mature Cheddar⅝ cup of wheat flour¼ tsp fine salt- oven
- grater
- mixing bowl
- electric whisk
- spoon
Divide the dough into 24 pieces and roll into small fingers. Mark knuckles with a skewer and press an almond flake onto each tip. Place on a lined tray. Bake for 14 minutes until the edges start to turn golden. Cool for 10 minutes before moving.
24 flaked almonds- wooden skewer
- baking tray
- baking paper
- oven
Allergens
- Gluten
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration