Hearst Owned

Manchego and Thyme Shortbreads

If you can’t find Manchego, use a mature Cheddar instead. And if you’re not a fan of thyme, freshly chopped rosemary works well, too (or leave out the herb entirely).

By The Good Housekeeping Cookery TeamPublished: 24 November 2020

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These melt in the mouth buttery savoury biscuits are the perfect homemade Christmas gift this season!

They can be made with cheddar if you can't find manchego. Store in an airtight container at room temperature for up to 2 weeks (see tip below).

For more cracker ideas try our gluten-free seeded crackers or these thyme oatcakes which would also go perfectly with stilton.

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Yields:

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Cal/Serv:

101

Ingredients

125 g
unsalted butter, softened
150 g
Manchego, or similar hard cheese, coarsely grated
1
medium egg yolk
1 Tbsp.
fresh thyme leaves
200 g
plain flour

Directions

1. Step 1Using a handheld electric whisk, in a large bowl beat the butter, cheese, ½tsp fine salt and 1tsp freshly ground black pepper until light and creamy. Beat in the egg yolk and thyme leaves, followed by the flour, mixing just until the dough clumps together.
2. Step 2Tip on to a work surface and shape into a 5.5cm wide cylinder, making sure the ends are flat. Wrap in baking parchment or clingfilm and chill for 1½hr.
3. Step 3Preheat oven to 170°C (150°C fan) mark 3 and line 2 baking sheets with baking parchment. Slice the chilled dough into 5mm discs and space apart on the lined sheets. Bake for 20min, until golden. Leave to cool for a few min on the trays, before transferring to a wire rack to cool completely.

To store:

Store in an airtight container at room temperature for up to 2 weeks.

To gift:

Pack into a lined tin or cellophane bags.