Ingredients

• 125g Heidi Farm Gruyere cheese, grated
• 1½ cups flour
• 100g almond meal
• 100g butter
• 1 egg
• 2 teaspoons milk
• Pinch cayenne pepper
• 1/4 teaspoon salt

Method

1. Pre-heat oven to 170°C.
2. Place the flour, almonds, butter, salt and cayenne pepper into a food processor bowl. Process until well combined.
3. Add the Heidi Farm Gruyere cheese, egg and milk and process until the mixture begins to form a ball.
4. Remove dough from the processor and knead gently on a lightly floured board. Dust both sides with a little flour.
5. Place dough between two pieces of baking paper and roll out to an 8-10mm thickness.
6. Using shaped or plain cutters cut the shortbread out and place the shapes onto lined oven trays. Knead & re-roll the dough as required.
7. Place trays in the refrigerator or a cool area to rest for 20 minutes prior to baking. Bake in a pre-heated oven at 170°C for 12-15 minutes until golden.
8. Cool on a wire rack. Store in a paper lined tin.

Notes
Poppy seeds, caraway seeds or cracked black pepper may be added to the dough prior to rolling, or brush the surface of the shortbread with a little beaten egg and sprinkle with seeds or herbs prior to baking.
These biscuits are delicious served with Tasmanian Heritage cheese.