Parmesan and sun-dried tomato shortbread

The sun is showing its face more and more often and with it it brings the suggestion that we will again be able to sit out our deck sipping cocktails and nibbling on something tasty.
With this in mind I’ve been working on said tasty nibbles. These are a little bit like a savoury shortbread, quite crisp and crumbly with lots of tomato flavour. They’re also pretty quick to make so you can whip up a batch at short notice if you need to.

Ingredients
makes about 30

50g grated parmesan cheese
115g plain flour
35g semolina
50g butter (cut into small pieces)
1/2 tsp mustard powder
pinch of black pepper
15g chopped sun dried tomatoes in oil
2 tbsp oil from the tomatoes
1 tbs water (optional)

Parmesan and sun-dried tomato shortbread

 

Mix the plain flour with the semolina and rub the butter into it to leave you with a grainy, breadcrumb-like mixture.
Mix the cheese, mustard and pepper through this, ensuring that the cheese is evenly distributed. Add the tomato pieces and stir it all together. Finally use the oil to bring the mixture together to form a soft dough. Add a little water if it needs a bit more persuasion to come together.
Roll this into a log, about 10 inches long and wrap it in cling film before putting it in the fridge to rest for 30 minutes.
Meanwhile lightly grease a baking tray and pre-heat the oven to 180°c.
Unwrap the dough and slice it into rounds about 3-4mm thick and space these out on the tray. Bake for 15-20 minutes until they are just starting to brown. Place on a wire rack to cool.

Parmesan and sun-dried tomato shortbread