Ingredients
- Cake flour 120g
- SpinneysFOOD Self-Raising Flour 1 tbsp
- SpinneysFOOD Fine Salt ½ tsp
- SpinneysFOOD Fine Cayenne Pepper ¼ tsp
- Salted butter 125g
- Grated Pecorino cheese 125g
- SpinneysFOOD Sesame Seeds 2 tbsp
- Lemon juice 1 tbsp
- Large egg 1
- SpinneysFOOD Herbs (sage, thyme and rosemary) For decorating
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."
Pecorino and sesame shortbreads
Italian 15 Mins Prep · 15 Mins Cook
- 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.