{Cheese & Sage Shortbreads}

I have been baking a lot of cupcakes lately and with Jacks 5th birthday this week and a request for chocolate cupcakes I wanted to get my bake on but not use any sugar or sprinkles, have you got sage growing in your garden? we have and there is loads and loads of it at this time of the year so this is a really good way to use up some of those darling little purple and green leaves.  


These shortbreads are really rich, soft and crumbly, you just know as you bite into them that they are not going to do anything for your bikini body but just go ahead and buy a sarong, I am now thinking that these could be a contender for christmas presents, we all have peeps drop in for a glass of something to celebrate the silly season and these would be perfect to whip out for that, team them with some olives and chorizo its too easy.

...the shortbreads
150g butter, softened
225g plain flour
125g cheese, grated (I used half tasty and half parmesan)
small handful finely chopped sage leaves
pinch of salt
½ tsp cayenne pepper ½ tsp mustard powder

Pop all the ingredients in a large mixing bowl and beat with a wooden spoon until the mixture comes together. Transfer mixture to a clean, floured bench top, knead it a little then divide in half and roll into two logs about 3cm round. Wrap in gladwrap and put in the fridge for 30 minutes.

Preheat the oven to 180 and line a large baking tray with baking paper.  Slice the logs into discs about 1–2 cm thick and place on the tray.  Bake for 10–12 minutes until just slightly golden, cool on a rack.