Savoury Shortbread by Wendy Barrie
The Scottish Cheese Trail is unique to Scotland. It is the go to place for artisan cheesemakers and specialist cheese counters, commending them to chefs, cooks and consumers in Scotland and beyond. It takes readers on a virtual gastronomic tour of cheeses to source and enjoy.
St Andrews Farmhouse Cheese is used in this recipe. It is a hard-matured cheese made from raw cow’s milk. In Fife, Friesian herds have been around since the late 1700’s due to trading with the Dutch and development of farming systems. Throughout the East Neuk you can see the Dutch influence in the pantiles of the fishing villages. This particular artisan cheesemaker has had the same herd in their family for several generations and is skilled in their craft, winning many awards.
To find out more about Scotland’s artisan cheesemakers check out Wendy’s popular course for Cheese Lovers with tutored tastings at her beautiful seaside studio on Fife’s Coastal path on https://www.wendybarrie.co.uk/courses-1
Scotland’s foodie, Wendy Barrie www.wendybarrie.co.uk is a highly respected campaigner for local sustainable food, popular cookery show presenter and food writer. Founder & Director of award-winning www.scottishfoodguide.scot & www.scottishcheesetrail.com .
Wendy is a Leader in Scotland for Slow Food Ark of Taste & Slow Food Chef Alliance Member.
Ingredients: Makes 24 pieces
100g softened butter
50g cornflour
100g plain flour
1tsp baking powder
150g St Andrews Farmhouse Cheese
½ tsp Isle of Skye Sea Salt
Method:
1. Pre-heat the oven to 180°C.
2. Soften the butter in a good-sized mixing bowl. Grate the St Andrews Farmhouse cheese.
3. Combine and season the flours and baking powder.
4. Work in the cheese with a little flour and gradually work in the remaining flour to create a smooth pliable dough.
5. Evenly divide the dough into balls and place on a lined tray. Press with a fork to flatten and create a little design with the prongs if you like.
6. Bake in the pre-heated oven for 15-20 minutes until golden.
7. Allow to cool on the tray before moving.
Recipe & photography Wendy Barrie
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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