Savoury Truffle Pesto Shortbread
On the table in 35mins
Serves 8
Ingredients
- 150g plain flour
- 75g Parmesan, grated
- 100g butter, soft
- 1 egg yolk
- 3 tsp Sacla’ Truffle Pesto
- Basil leaves
Method
- Preheat oven to 200°C/180°C
- Blitz flour, Parmesan, butter and egg in a food processor
- Add half the Sacla’ Pesto and mix until combined
- Transfer to a lightly floured board and knead gently together
- Roll the dough into a log
- Wrap in cling film and refrigerate for 20 minutes
- Slice into pieces and bake for 10-12 minutes
- Top each shortbread with a generous dollop of Pesto, a basil leaf and serve
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