These Roquefort and walnut shortbreads are our most elegant appetizer—crisp, light and delectable. Once baked, you can keep the shortbreads for a week or so in an airtight container. Sandwich them up to two hours before serving.–Orlando Murrin
You don’t need to add salt to this dough on account of the cheese.
Roquefort and Walnut Shortbreads Recipe
- Quick Glance
- 45 M
- 1 H
- Makes 40 to 50 filled shortbreads
- For the roquefort and walnut shortbreads
- 1 1/4 cups all-purpose flour
- A pinch of cayenne
- 1/2 cup Roquefort cheese
- 8 tablespoons cold unsalted butter, cut in pieces
- 1 egg yolk, plus a little beaten egg to glaze
- 40 to 50 walnut halves
- For the filling
- Small Boursin cheese flavored with pepper or 1/4 cup mascarpone blended with 3 tablespoons Roquefort and ground black pepper
- 1. Put the flour and cayenne in the processor and whiz to mix.
- 2. Add the Roquefort and butter and whiz to crumbs, then the egg yolk. The mixture needs to be fairly homogenous or the shortbreads will be dangerously flaky when baked, so if necessary scrape down the sides of the processor with a spatula and whiz again.
- 3. Lay two pieces of plastic wrap on the work surface and turn out half the dough on to each. Fold each up in the plastic wrap and shape into a flat disc about 3/4-inch thick. Chill for at least a couple of hours, or overnight is better —if it seems too hard to roll out when you start it will become amenable in a matter of minutes.
- 4. Roll out on a well-floured surface to 1/8-inch thick and cut into 1-1 1/4-inch coins—I have a fluted cutter for the purpose. Use a spatula if necessary to transfer to a nonstick baking sheet, or one lined with a nonstick silicone mat.
- 5. Press a perfect walnut half lightly but securely on to half of the shortbreads. Glaze shortbread and nut with a little beaten egg, trying to avoid run-off on to the baking sheet. Leave the other half plain. Bake for 12-15 minutes at 350°F (175°C) (same for convection) until nicely golden. Allow to cool.
- 6. Make one of the fillings.
- 7. To fill the shortbreads, set out the bases in a row and the walnut tops in another row. Roll small balls of the filling between your palms and gently press on to the bases. If the filling is too sticky, use a teaspoon instead. Lay the walnut shortbreads on top and lightly press on the walnut to stick the sandwiches together. Transfer to a serving plate.
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Testers ChoiceTesters Choice
Aug 23, 2009
This was a fast and easy cracker recipe that could be used without the filling if you’re in a hurry or with the filling if you’re planning ahead. I’ll keep this tucked in my pocket for those days when I’m short on time and need an impressive looking/tasting treat.
Aug 23, 2009
These are adorable, dainty, and delicious, if using the right ingredients. I tried some of the shortbread coins with the Boursin cheese and some with the mascarpone-Roquefort filling. The mascarpone-Roquefort cheese filling was far better, no comparison. I rate the recipe a 4 or 5 with the Boursin cheese filling. The tang of the Roquefort is paramount to the making the recipe a success. It’s very important to taste and choose a really wonderful, and probably expensive, Roquefort. Unfortunately, we don’t live in France where it is readily available.
Aug 23, 2009
As a huge fan of any kind of shortbread, I was excited to try this version and am so glad I did. I love how the tastes of the Roquefort, walnuts, and pepper meld. Excellent flavours. I’ll make the Boursin version next time. This is such a very tasty recipe and well worth making. I love it.
Aug 23, 2009
These shortbreads are easy to make (don’t let the fancy photo fool you) and delicious. My gut instinct was that they would be too heavy and conflicting with two strong-tasting types of cheese. I was wrong. After baking, just the aroma and the slight saltiness of the Roquefort cheese remains in the shortbreads. Peppery Boursin has a strangely wonderful texture that’s between “crumbly” and “sticky” and is nice with the flaky coins. With the crunch and pleasant bitterness of the walnuts, each shortbread sandwich gives you a powerful of-the-moment experience.
Aug 23, 2009
A crew at work had only great things to say about these tidbits. They’re really not all that much fuss to put together; the ingredients mixed simply and assembled really easily. I didn’t have a 1 to 1-1/2 inch cutter, but the metal screw cap from a recent bottle of wine (yes…you can find good wines with a screw cap), happened to be a bit over one inch and was perfect for cutting out the shortbread disks. I found the Boursin with pepper to be nicer than the mascarpone with Roquefort combination (cheaper, too). There is enough Roquefort in the cookies and the peppered Boursin really helps these great flavours to meld.
Roquefort and Walnut Shortbreads Recipe © 2009 Orlando Murrin and Peter Steggall. Photo © 2009 Jonathan Buckley. All rights reserved.