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Fig, Rosemary and Chorizo Shortbread
Ingredients
  • 150g plain flour
  • 50g parmesan cheese,finely grated
  • 30g mature cheddar cheese, finely grated
  • ½ tsp flaky sea salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp rosemary leaves, finely chopped
  • 100g unsalted butter, cut into 8 pieces, then left to soften
  • 60g fresh chorizo, skin removed, chopped into 2cm pieces
  • 60g dried figs, finely chopped
  • 1 large egg yolk, lightly beaten
  • 30g walnuts, finely chopped
Steps
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