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A perfect Christmas party canape recipe - parmesan shortbread with goat's cheese curd, fig chutney & baby cress, see the full recipe below.
150g Plain flour
75g Grated parmesan
100g Soft butter
1 Egg yolk
150g Soft goat's cheese
2 Tbsp milk
100g Fig chutney (or caramelised red onion)
Micro herbs or salad cress to decorate (optional)
Pop your food processor container onto the scales and weigh in the flour, butter and parmesan zeroing between each measurement (this saves washing up!), blitz until bread crumb-like then add the
egg yolk and blitz again.
Tip mixture into large mixing bowl and gently knead into 4-6 sausage shapes. You want the dough to just hold together but be careful not to overwork it or your shortbread will be tough.
Clingfilm and refrigerate the parmesan shortbread dough for 20-30 mins (can also be frozen at this point).
Meanwhile, mix the goat’s cheese with the milk you may need to add a little more until it is soft enough to pipe. Put into a piping bag with a star nozzle if you like, or without for a more
rustic look. Refrigerate.
Pre heat the oven to 170 degrees
Flour your work surface and rolling pin, roll out the dough until it is about 3-4mm thick and use a small cutter (we use the third smallest in a standard ring cutter set) to cut neat rounds.
Place these on to a baking tray lined with parchment and bake for 10-12 minutes or until cooked through and golden, leave to cool.
Once the parmesan shortbread is cool, using a tea spoon spread a small about of chutney onto the surface of each biscuit, snip the end of your piping bag and add the goat’s cheese curd and
finally top with fresh cress and a grind of black pepper if you like. Enjoy!
"Melt in the mouth cheesey goodness that you just cant get enough of..."