Dark chocolate pots with cherry compote
Make these silky dessert pots to serve as an after-dinner treat. The tanginess of the cherry compote perfectly complements the rich dark chocolate
Savoury Christmas shortbread
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 12-15
Skip to ingredients
- 125g salted buttersoftened, plus extra for the tray
- 125g plain flourplus extra for dusting
- 40g sage & onion stuffing mix
- 30g parmesan or vegetarian alternativefinely grated, plus extra to serve
Nutrition: Per serving (15)
- kcal111
- fat7.7g
- saturates4.9g
- carbs8.3g
- sugars0.1g
- fibre0.5g
- protein1.9g
- salt0.2g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Tip the butter, flour, stuffing mix and cheese into a medium bowl and mix well into a dough using a wooden spoon.
step 2
Roll out the dough on a floured surface to a 5mm thickness and use a cutter of your choice to stamp out as many biscuits as you can. If needed, re-roll the trimmings and repeat until you've used up all the dough.
step 3
Transfer the biscuits to a generously buttered baking tray and bake for 10-12 mins until lightly golden at the edges. Leave to cool completely on the tray – they will firm up more as they cool. Scatter over another grating of cheese before serving.
