Savoury rosemary and Asiago shortbread

Ingredients
Serves: 24 

• 125g (4 oz) butter, softened
• 2 tsp caster sugar
• 250g (8 oz) plain flour
• 60g (2 oz) freshly grated Asiago or Parmesan cheese
• 2 tsp dried or 2 tablespoons chopped fresh rosemary
• 1/2 teaspoon paprika

---

Method
Prep:15min  ›  Cook:15min  ›  Ready in:30min 

1. Pre-heat oven to 180 C / Gas 4. Lightly grease 2 large baking trays.
2. Beat butter with sugar until light and fluffy.
3. In a separate bowl, combine flour, cheese, rosemary and paprika; add to butter mixture. With hands, mix to form dough.
4. Divide dough into three even pieces. On a lightly floured surface, slightly flatten each piece of dough and roll into a 12-in (30 cm) rope - the same way you'd roll out a piece of plasticine.
5. Slice each rope into 16 (1.8mm) even slices. Place on a baking tray.
6. Bake for 15 minutes or until lightly golden. Let cool completely. Can be stored for several days in an airtight container.