Comté and Rosemary Shortbread

• unsalted butter↗200g 200g

  cut into cubes

• plain flour↗200g 200g

  plus extra for dusting

• cornstarch50g 50g
• sprig of rosemary↗3 3

  leaves gathered and finely chopped

• Comté cheese↗130g 130g

  finely grated

Step-by-step instructions

1. 1

   Preheat the oven to 200C/180C fan/gas 6. Line two large baking trays with parchment paper. Add the unsalted butter, both flours, rosemary, three quarters of the Comté cheese, 1 tsp fine sea salt and ¼ tsp black pepper into a food processor bowl and blend for a few minutes until a dough forms. Or transfer the flours to a large bowl, rub in the butter, add the remaining ingredients and gently bring together into a dough. Wrap and chill for 15 minutes. It will keep wrapped in the fridge for up to two days or frozen for a month.

2. 2

   Divide the dough into two parts and roll each on a well‑floured surface to a coin thickness of about 1 lb. Cut shapes with a 6 cm round or star cutter. Roll the scraps to cut more cookies until all dough is used. Place the cookies on prepared sheets and press a fork into the centre of each. Sprinkle the remaining cheese and bake for 15‑18 minutes until a light golden‑brown crust forms. Let cool completely on a rack. It will keep in an airtight container or gift box for up to three days.