Gruyere Cheese Shortbread Biscuits


  • 125g Heidi Farm Gruyere cheese, grated
  • 1 cups flour
  • 100g almond meal
  • 100g butter
  • 1 egg
  • 2 teaspoons milk
  • Pinch cayenne pepper
  • 1/4 teaspoon salt


  1. Pre-heat oven to 170C.
  2. Place the flour, almonds, butter, salt and cayenne pepper into a food processor bowl. Process until well combined.
  3. Add the Heidi Farm Gruyere cheese, egg and milk and process until the mixture begins to form a ball.
  4. Remove dough from the processor and knead gently on a lightly floured board. Dust both sides with a little flour.
  5. Place dough between two pieces of baking paper and roll out to an 8-10mm thickness.
  6. Using shaped or plain cutters cut the shortbread out and place the shapes onto lined oven trays. Knead & re-roll the dough as required.
  7. Place trays in the refrigerator or a cool area to rest for 20 minutes prior to baking. Bake in a pre-heated oven at 170C for 12-15 minutes until golden.
  8. Cool on a wire rack. Store in a paper lined tin.

Poppy seeds, caraway seeds or cracked black pepper may be added to the dough prior to rolling, or brush the surface of the shortbread with a little beaten egg and sprinkle with seeds or herbs prior to baking.
These biscuits are delicious served with Tasmanian Heritage cheese.

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