- 200g butter
- 25g rice flour
- 240g spelt flour
- ½ tsp salt
- 200g good quality goats cheese
- Creme fraiche – enough to make a creamy consistency with goats cheese
- Onion marmalade
- Olive tapenade
- Basil pesto
1. Pre-heat oven to 150 C. Sieve flours and salt into a mixing bowl. Add butter and rub into flour mixture until it comes together.
2. Turn out the dough onto a lightly floured surface and roll into a log 2-3cm in diameter. Wrap in cling film and leave in fridge for at least one hour.
3. Remove cling and cut the log into ½-1cm thick slices. Lay on a baking tray lined with parchment paper, leaving a little space between each slice. Bake for roughly 20 minutes until pale golden. Remove from oven and allow to cool completly before using or storing in a sealed container.
1. Lay shortbreads golden side up on a flat tray.
2. Cream together goats cheese and creme fraiche until it forms a creamy consistency. Place into a disposable piping bag and cut a small hole in the top. Gently pipe a little of the mixture onto each biscuit.
3. Top cheese with onion marmalade, olive tapenade or basil pesto, either homemade or good quality deli/farmers markets brands. Arrange on a platter and serve (it will hold for two to four hours).
*Sponsored by Irish Institute of Nutrition & Health
Maggie Lynch presents a range of Taste of Health cooking demonstration classes along with husband Richard Burton, Director of the Irish Institute of Nutrition & Health. These include Gluten/wheat free cooking, Healthy Fast Food for Kids, Eating for Health with Diabeties, and Wholefoods for Health.