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Pecorino Pepper Shortbreads

Totally delicious moreish, I usually make double the quantity and store the dough rolled in its sausage shape in the freezer. Delicious eaten on their own served with drinks or topped with ricotta and confit tomato. If you are vegetarian or vegan use vegetarian Italian hard cheese.

150g cold unsalted butter, cubed

180g plain flour

125g pecorino cheese, grated

1 tbsp black pepper, freshly ground

Process the butter and flower until it resembles bread crumbs. Add the grated cheese and black pepper, pulse again. Add a few drops of water and continue to pulse until the dough starts to stick together. Turn out onto a floured surface.

Roll out into a sausage shape roughly 2cm in diameter. If the sausage is very long, cut in half. Wrap in baking parchment (or cling film) and put in the fridge for 30 minutes. At this point the dough will keep for up to 4 days in the fridge or you can freeze.

Preheat the oven to 180c fan and line a baking sheet with baking parchment. Unwrap the dough and cut into 0.5cm disks. Space out on the prepared sheet and bake for 10-12 minutes.

Pecorino pepper shortbreads

Pecorino pepper shortbreads

Jules
Totally delicious moreish, I usually make double the quantity and store the dough rolled in its sausage shape in the freezer. Delicious eaten on their own served with drinks or topped with ricotta and confit tomato.
No ratings yet
Prep Time 45 mins
Cook Time 15 mins
Course Canapé
Servings 30 biscuits
Calories 74 kcal

Ingredients
  

  • 150 g cold unsalted butter cubed
  • 180 g plain flour
  • 125 g pecorino finely grated
  • 1 tbsp freshly ground black pepper

Instructions
 

  • Process the butter and flower until it resembles bread crumbs. Add the grated cheese and black pepper, pulse again. Add a few drops of water and continue to pulse until the dough starts to stick together. Turn out onto a floured surface. 
  • Roll out into a sausage shape roughly 2cm in diameter. If the sausage is very long, cut in half. Wrap in baking parchment (or cling film) and put in the fridge for 30 minutes. At this point the dough will keep for up to 4 days in the fridge or you can freeze.
  • Preheat the oven to 180c fan and line a baking sheet with baking parchment. Unwrap the dough and cut into 0.5cm disks. Space out on the prepared sheet and bake for 10-12 minutes.

Nutrition

Calories: 74kcalCarbohydrates: 5gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 86mgPotassium: 11mgFiber: 1gSugar: 1gVitamin A: 142IUCalcium: 46mgIron: 1mg
Tried this recipe?Let us know how it was!

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