Christmas savoury shortbreads recipe 

Cheddar & cranberry savoury shortbread 

Makes 20 x 20g biscuits 


  • 100g plain flour
  • 50g cornflour  
  • 2g baking powder
  • 100g unsalted butter 
  • 150g grated mature cheddar cheese
  • 30g dried cranberries


  1. Dice the butter into small cubes but keep chilled.
  2. Place the plain flour, baking powder and cornflour into a mixer and add the butter and mix until the dough becomes breadcrumb like and starts to clump.
  3. Add the finely grated cheddar and mix again for 30 seconds.
  4. Finely add the chopped dried cranberries and mix again until fully combined.
  5. Wrap in cling film and rest in the fridge for at least an hour.
  6. Roll out to and cut into whatever shape you require to approx. 3-5mm about the thickness of a pound coin. 
  7. Rest again for 20 minutes prior to baking at 160°C for about 12-15 minutes until the edges are just turning golden brown.

Parmesan & black pepper savoury shortbread 

Makes 20 x 20g Biscuits


  • 150g plain flour
  • 30g cornflour  
  • 2g baking powder
  • 120g unsalted butter 
  • 85g grated parmesan cheese
  • 1 egg yolk
  • 2g freshly cracked black pepper
  • 10ml milk


  1. Preheat the oven to 170°C
  2. Dice the butter and then place everything but the milk into your mixer with a paddle and turn on medium until they resemble breadcrumbs, add just enough milk to bring the mixture together. This will be very little.
  3. Wrap in cling film and rest in the fridge for at least an hour.
  4. Roll out to 3-5mm thickness and cut into any shape you desire and lay onto a lined baking sheet.
  5. Rest again for 20 minutes before baking for approx. 15 minutes until the edges are golden brown.
  6. Remove and rest on a pastry trivet until completely chilled and then store in an airtight container until required.


Recipe from Tony Lones, Senior Craft and Development Chef at Radish


Tony Lones is a 2020 finalist at the prestigious B&I StrEAT Food Awards – he also reached the finals last year. He became passionate about food after working on a fruit and vegetable stall while waiting for his exam results. He says, “I became more interested in food than my career choice, which was electronic engineering!"

Did you know we do food?

Radish are one of our brilliant catering partners and manage bistros at some of our Retirement Living PLUS developments

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