Cheddar & Rosemary Shortbreads

A tangy twist on a childhood favourite

Makes 20 shortbreads

Cooking time: 30 mins

• 110g/ ¾ cup plain/all-purpose flour, plus extra for dusting
• 110g/3.9oz Ivy’s Reserve Salted Butter, cubed
• 110g/3.9oz Ivy’s Reserve Vintage Cheddar, finely grated
• ½ tsp mustard powder
• 2 sprigs fresh rosemary, finely chopped
• 1 egg, beaten

1. Preheat the oven to 190°C/170°C fan/ 375°F/gas mark 5. Line 2 baking trays/sheets with baking paper.
2. Tip the flour and butter into a food processor and pulse until the mix resembles breadcrumbs. Add the Cheddar, mustard powder and rosemary. Season and again blitz until the mixture comes together. Tip onto a flour-dusted work surface and bring together with your hands to form a disc.
3. Roll the disc out until 5mm/1/5in thick. Use a 5cm/2in round cutter to stamp out the biscuits. Reroll the dough until you have 20 biscuits. Arrange on the baking trays and brush the tops with the beaten egg. Bake in the oven for 8-10 mins until lightly golden.
4. Cool completely on a wire rack and enjoy.