Pecorino and sesame shortbreads

Pecorino and sesame shortbreads

15 mins Prep · 15 mins Cook

These are a great, festive stocking filler; make these for a personalised gifting option for friends and family.

Created by Spinneys
Prep time 15 minutes
Cook time 15 minutes
Serves 12
Cuisine Italian
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 185
Fat 13.9g
Saturates 7.7g
Protein 6g
Carbs 9.9g
Sugars 0.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 180°C, gas mark 4. Grease a baking tray.


Sift the cake flour, self-raising flour, salt and cayenne pepper together into a bowl. Rub in the butter with your fingertips until the mixture resembles rough breadcrumbs. Stir in the cheese and sesame seeds. Add the lemon juice and mix to form a soft dough.


Separate the egg yolk from the white and lightly whisk the white. Pick the sage leaves and break the rosemary and thyme sprigs into shorter stalks.


Place the dough between two sheets of wax paper. Roll out until 5mm thick.


Using a 5cm-round cookie cutter, cut out shapes. Arrange on the tray.


Bake in the oven for 10 minutes or until light golden then remove from the oven, brush with the egg white and stick on the herbs. Return to the oven and bake for a further 5 minutes until golden brown. Allow to cool on the baking tray then store in an airtight container for up to 1 week.