Italian Shortbread Shapes with Veggie Sticks and Dips
20 - 30 mins
Advanced
Servings
6
Serve these tasty cheesy morsels alongside a colourful platter of veggie sticks and mixed dips for a 'crunch munch' fest.
Ingredients
75g plain flour plus extra for dusting the work surface
75g grated cheese
Parmesan cheese
75g Butter
5 anchovies
25g pitted black olives
1 teaspoon English mustard powder
1 tablespoon chopped fresh herbs
1 teaspoon cayenne pepper
1 garlic clove, crushed
Carrot, cucumber, pepper and celery sticks to serve
Mix dips such as houmus, guacamole and taramasalata to accompany
Instructions
Serve these tasty cheesy morsels alongside a colourful platter of veggie sticks and mixed dips for a 'crunch munch' fest. # Put all the ingredients in a food processor and blitz until the mixture comes together into a ball. Turn out onto a floured work surface, knead lightly then divide in two and shape into a flat round. Wrap in cling film and chill for 1 hour. # Roll out the dough on a floured board, to a thickness of about 1cm and cut into stars or use animal or hand cutters. # Place onto a greased baking tray and bake for 10 minutes. # Cool on a wire rack. Serve with cucumber, carrot, celery sticks and a selection of dips. To freeze ahead: Complete the recipe up to the end of step 3. Cool, label, pack into an airtight container for up to 3 months. To use: Reheat the biscuits in an oven at 180C (350F) mark 4 for 10 minutes until warm and crisp.
