Roquefort, caraway and parmesan shortbreads recipe | delicious. magazine
With a properly savoury flavour and a great crumbly texture John Whaite's cheesy biscuits recipe makes the perfect nibble.
Ingredients
- 100g roquefort, at room temperature (see tips)
- 50g parmesan, finely grated parmesan on top gives an extra smack
- 85g unsalted butter, softened (see tips)
- 225g plain flour
- 2 large free-range egg yolks
- 1 tbsp caraway seeds (see tips)
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