11th December 2006

Sage Shortbread with Goat's Curd

This is the perfect festive canapé, and they can be stored in an airtight container for a couple of weeks and you can freeze the dough before cooking which is also handy.

150g butter
100g blue cheese
1 1/2 cups plain flour, sifted
3 tablespoons fresh sage leaves, finely chopped
60g pecans, chopped
100g fresh goat's curd, to serve
4 tablespoons cranberry sauce, to serve

Blend butter, blue cheese, flour and sage in a food processor until a sticky dough forms.  Turn out and work pecans into dough. Divide into two and roll into logs, about 5cm diameter.  Wrap very tightly in cling film and refrigerate for at least 30 minutes until very firm (or you can freeze at this point).

Preheat oven to 180C.  Remove cling film and with a sharp knife cut into 5mm pieces and play on a baking tray, leaving 5cm space between biscuits.  Bake for 10-15 minutes until golden.  Remove gently to a wire rack and they will get firm as they cool.

To serve, top each shortbread with some goat's curd and a tiny dollop of cranberry sauce.

Makes approximately 25.