50th Birthday Party





Serves 10-12


  • 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.

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