Recipe of the week: Italian shortbread shapes with veggie sticks and dips
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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 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
Method
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 one hour.
Roll out the dough on a floured board, to a thickness of about one centimetre, 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: Once the biscuits are cool, label and pack into an airtight container for up to three months.
To use: Reheat the biscuits in an oven at 180C/350F/mark 4 for 10 minutes until warm and crisp.
- This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk
