Cheddar & Rosemary Shortbreads Recipe - Ivy's Reserve
A tangy Cheddar & Rosemary Shortbread Recipe including Ivy's Reserve VIntage Cheddar & Salted Butter
Ingredients
- 110g/ ¾ cup plain/all-purpose flour, plus extra for dusting
- 110g/3.9oz Ivy’s Reserve Salted Butter , cubed
- 110g/3.9oz Ivy’s Reserve Vintage Cheddar , finely grated
- ½ tsp mustard powder
- 2 sprigs fresh rosemary, finely chopped
- 1 egg, beaten
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