Savory Cheese shortbreads

Finally we are alone, no more noise or dust. Our home come back to be our; and the kitchen miner as ever. I had, yet, some troubles with my new Multifunction Dual Range Cooker-Manly wiht the programs Is funny to see me with the instruction brochure in hands all the time.

Yesterday evening meanwhile we wait for my Italian eggplants were finished I bake these savory cheese shortbreads. Easy and quick, these cookies literally melted in mouth.

A food processor makes short work. They may be frozen baked or unbaked and cut into a variety of shapes depending on your preference Savory Cheese shortbreads

•	400g all-purpose flour
•	100g shredded white old cheddar cheese or Parmesan Cheese
•	180 g iced butter 2-3 eggs yolk
•	Pinch salt

Preheat oven to 350F (180C). Line baking sheets with parchment paper. Mix flour, cheese, butter and salt in bowl of food processor until seem like bread crumbs, beat a little more and add the yolks until dough forms a ball. Form into a cylinder and refrigerate for 30 minutes. Roll out on waxed paper

Cut out using cookie cutters of your choice Arrange on lined baking sheets. Bake for 10 minutes or until golden. Cool on wire racks. Tip:Unbaked cheese shortbread may be stored in the freeze for 6 month