How to make Savoury Gorgonzola Shortbread

We love shortbread but we don't have much of a sweet tooth, we prefer savoury stuff especially cheese so we adore these crumbly shortbreads with their wonderful texture and saliva inducing cheesy aftertaste.  They take very little time and effort to make, probably about 10 minutes plus oven time and make a great starter, nibbly snack or just a treat at any time of the day.  If that sounds good here's how to make them.

Ingredients

150g of ordinary flour
100g of butter chopped up
85g of Gorgonzola or any other strong preferable blue cheese (stilton is good)
1 level tablespoon of salt (knock this back a bit if using a saltier cheese

Instructions

Combine all the ingredients either by hand or in a mixer as shown here.  I tend to start with the mixer just to piss K off as it tends to chuck most of it around the kitchen.  When combined stick your hand in the bowl, remember to turn the mixer off first, and give it a good mix until all the lumps have done and it feels smooth and sort of doughy.

Plonk the lump out onto a floured board and fashion it into a roll.  Keep rolling it out until it's around 4 or 5cms in diameter or the size you fancy.  Smack the ends with a plastic spatula to make them as flat as possible then wipe the spatula  on your shirt and stick in back in the drawer.  Wrap the roll in cling film (saran wrap) and dump it in the fridge for at least an hour this will make it nice and firm and ready to hack into slices.  Now it's that time to have a glass of beer or wine - your choice.

After at least an hour and if you are still sober enough to give a shit, get the roll from the fridge.  With a sharp knife and with a smooth continuous action slice the roll into circles about 60-70mms thick and place on a baking tray that has been lightly oiled.  By lightly oiled I mean you get some oil on a bit of kitchen roll and wipe the tray with it.  Smooth any rough edges with your trusty spatula, see, I told you it wasn't worth washing it and then prick them gently with a fork to make a sort of fancy shortbread like pattern.  Preheat the oven to 180 Celsius and drop them in for 13-15mins.  Keep a close eye on them as you want them to be a light brown colour and not cremated.  When happy remove from oven and leave on the tray to cool.  Don't worry if they seem a bit soft, they will go hard.  When cool and firm enough to handle easily place on a rack to finish cooling eating as many as you can in the process.  Then enjoy with a glass of red wine.