Cheesy Smoked Paprika Short Bread
The Cheesy Smoked Paprika Short Bread is a fantastic very short buttery tasty biscuit ideal to have with drinks, dips, whipped Brie, fried chorizo or relishes.
This recipe makes approximately 40 biscuits. Biscuits will keep up to 2 weeks in an airtight container.
They store well and make a lovely gift pack.
- 250grm soft butter
- 90grm coarsely grated tasty or parmesan cheese
- 375g (2 1/2 cups) plain flour
- 1 tsp. smoked paprika
- Pinch of salt
- 1 tsp. mixed dried herbs
Pre heat the oven to 180c.
Using an electric mixer or food processor beat the butter until pale; add in the grated cheese and mix to combine.
Stir in the flour, paprika and salt and mix until soft dough forms. Turn the dough onto a lightly floured surface and form into a smooth ball, cover with plastic and refrigerate for approximately 1 hour until firm
Roll the dough out on a lightly floured surface or on a couple of sheets of baking paper to a rough square of about 2cm thick. Using a cutter or knife cut the dough into 2cm x 2cm cubes, prick the tops of the biscuits with a fork or skewer and place on a baking paper lined baking tray. Or place the dough into a sheet of plastic wrap and roll up into either a square log or a round log depending on the shape of the biscuits.
When chilled, slice the biscuits into your desired thickness and bake in an oven of 180c for 20 minutes or until golden.
Place onto a wire rack and allow to cool completely before serving or wrapping