Cheddar Shortbread (GF, TMX)

Cheddar Shortbread
from gluten free and easy by robyn russell

these are lovely! i doubled the recipe so will provide those amounts below. only thing is the cayenne is WAY too much - even geoff and i can hardly eat them, let alone rora LOL next time i'll make them without any i think.


120g cheddar cheese (i used a piece of Ashgrove Cheddar)
220g commercial gluten free plain flour (i used white wings)
1 1/2 tspns salt
up to a half tspn cayenne pepper, optional
80g butter, chopped (i used unsalted)
1/2 bunch of chopped chives
approx 120ml milk (just a little over the MC full)

chop the cheese for 4-5 seconds on speed 6, or until it is crumbled, place in a bowl.

add the flour, salt and cayenne if using and mix/sift by setting on closed lid and pulsing with the turbo button 2-3 times

add the butter and mix on speed 6 for 4-5 seconds until it is crumbley and looks a bit like breadcrumbs

add the cheese and chives and drizzle the milk in slowly until it starts to form into a ball. i started with reverse speed 4 and then went down to 3 when that seemed a little fast. it took 70 seconds or 1 min 10 seconds for mine to come together.

remove from thermomix and lay on a piece of baking paper about 40cm long. wrap it and start to roll out into a long sausage shape. wrap in the paper then in plastic wrap and refrigerate for an hour.

preheat oven to 180'c
cut into 5mm rounds and place on a lined baking tray. bake for 15-20 mins until golden brown.

update: changes to the recipe here