Comté & rosemary shortbread

Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. Line two large baking sheets with baking parchment. Tip the butter, both flours, the rosemary, three-quarters of the cheese, 1 tsp fine sea salt and ¼ tsp black pepper into the bowl of a food processor, and blitz for a few minutes until a dough forms. Or, tip the flours into a large bowl, rub in the butter, add the other ingredients and gently squeeze it all together into a dough. Wrap and chill for 15 mins. Will keep wrapped and chilled for two days or frozen for a month.

• step 2

  Divide the dough into two pieces, and roll each piece out on a well floured surface to the thickness of a £1 pound coin. Stamp out shapes using a 6cm round or star cutter. Re-roll the off-cuts to stamp out more biscuits until you’ve used up all the dough. Arrange the biscuits on the prepared trays and press a fork into the centre of each. Sprinkle over the remaining cheese and bake for 15-18 mins until lightly golden brown. Leave to cool completely on a wire rack. Will keep in an airtight container or gift tin for up to three days.