Cheddar, Walnut and Bacon shortbread

Cheddar, Walnut and Bacon shortbread
  • Time 1hr 25 min minutes
  • Makes 20 or more
  • Easy
  • 150 grams plain flour
  • 75 grams grated cheddar
  • 100 grams soft unsalted butter
  • 1 large egg yolk
  • 75 grams of smoked bacon lardons
  • 75 grams walnuts
  • Ingredients in Cups
  • 11 cup of all purpose flour
  • ¾ cup grated Cheddar
  • tablespoons soft unsalted butter
  • 1 large egg yolk
  • ¾ cup of smoked bacon lardons
  • ¾ cup of walnuts
  • Method
        1. Mix flour, butter ,walnuts, cheddar, butter and egg yolk together saving some grated cheddar to sprinkle on top of shortbread – using bowl and spoon, electric mixer or food processor if you have one – until a golden dough begins to form a clump. .
        2. Cook bacon lardons in a frying pan until golden, remove from heat and allow to cool
        3. Turn it out onto a surface and knead for about 30 seconds until and fold in the bacon lardons, smooth, then divide into two
        4. Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm / 1¼ inches in diameter. Make sure the ends are flat, too, so that the cylinder resembles an even shape. Now roll this up in a piece of clingfilm, and put the roll in the fridge, do this for both batches
        5. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF while the wrapped cylinders of dough rest in the fridge for about 45 too , an hour, this hardens the butter allowing you to cut in to disks aim for about 0.5cm / 0.4 inch thick
        6. Arrange on a baking sheet lined with baking parchment, sprinkle with grated cheddar and put in the oven for 15–20 minutes, when they should be just beginning to turn a rich golden colour
        7. Remove from the oven, then leave to cool (if you can) before eating