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Recipe of the week: Italian shortbread shapes with veggie sticks and dips

By Staff Reporter

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Serve these tasty cheesy morsels alongside a colourful platter of veggie sticks and mixed dips for a "crunch munch" fest.

Italian shortbread shapes with veggie sticks and dips.
Italian shortbread shapes with veggie sticks and dips.


75g plain flour plus extra for dusting the work surface

75g grated Parmesan cheese

75g butter

5 anchovies

25g pitted black olives

1 teaspoon English mustard powder

1 tablespoon chopped fresh herbs

1 teaspoon cayenne pepper

1 garlic clove, crushed


Put all the ingredients in a food processor and blitz until the mixture comes together into a ball.

Turn out onto a floured work surface, knead lightly then divide in two and shape into a flat round.

Wrap in cling film and chill for one hour.

Roll out the dough on a floured board, to a thickness of about one centimetre, and cut into stars or use animal or hand cutters.

Place onto a greased baking tray and bake for 10 minutes. Cool on a wire rack.

Serve with cucumber, carrot, celery sticks and a selection of dips.

To freeze ahead: Once the biscuits are cool, label and pack into an airtight container for up to three months.

To use: Reheat the biscuits in an oven at 180C/350F/mark 4 for 10 minutes until warm and crisp.

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