Cheddar and chive shortbread with creamed feta and piquanté peppers – Food & Home Magazine
Ingredients - SHORTBREAD - 180g unsalted butter, softened - 200g cake flour, sifted - salt and cayenne pepper, to taste - 4 large egg yolks - 500ml (2 cups)
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Ingredients
- SHORTBREAD
- 180g unsalted butter, softened
- 200g cake flour, sifted
- salt and cayenne pepper, to taste
- 4 large egg yolks
- 500ml (2 cups) cheddar cheese, grated
- 30ml (2 tbsp) chives, finely chopped
- CREAMED FETA
- 200g feta
- 6 piquanté peppers, finely chopped
- 15ml (1 tbsp) sweet chilli sauce
- salt
- freshly ground black pepper
- 15ml (1 tbsp) fresh flat leaf parsley, finely chopped, optional
- watercress, to serve
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