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
Hands-On Time: 45 minutes | Total Time: 1 hour, not including cooling and chilling | 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.
Roquefort and Walnut Shortbreads Recipe © 2009 Orlando Murrin and Peter Steggall. Photo © 2009 Jonathan Buckley. All rights reserved.