Makes 24 pieces - try cutting with a round cutter, then the off-cuts are cook's perks!

A savoury variation on the Christmas shortbread !

 

12 oz (325g) plain flour

8 oz (225g) butter

4 oz (110g) grated Parmesan cheese - a 100g bag of ready grated is fine

pinch salt

½ jar (100g) mango chutney

 

Oven: Esse 180, thermodial at about half past the hour, vertical!  Aga baking oven, 180C, 375F Gas 4

 

Prepare ahead: Will keep in a tin for a few days if well hidden

 

Freeze: Yes, cut into squares before freezing so it is easy to take out as many or as few as you need

 

1. Line a tin 20x30 cm, 8x12” or Aga small roasting tin with Bake-o-Glide. 

 

1. Put the flour, cheese, salt and butter into a processor and whiz until the consistency of sand.  Tip about half of this into the tin and press down firmly – use the bottom of a tumbler or your hand!

 

1. Spread the mango chutney over the tin, then tip on the rest of the shortbread mix.  Spread over and press down.

 

1. Cook for 25 minutes until pale golden.  Allow to cool completely before turning out, cutting into squares.