Perfect little savoury biscuits that are great for packed lunch boxes, on cheeseboards or simply devoured as a snack.
Recipe by Illanique van Aswegen
Photograph by Adel Ferreira
Gruyère, almond and kale shortbread biscuits
- 4 (about 110g) large curly kale leaves, stalks removed (and discarded) and trimmed
- olive oil, to drizzle
- salt, to taste
- 115g salted butter, softened
- 80g Gruyère, finely grated
- 55g Cheddar, grated
- ¼ tsp freshly ground black pepper
- 1 tbsp chives, finely chopped
- 50g ground almonds
- 150g cake flour
Preheat the oven to 200°C. Line a baking tray with some baking paper. Place the kale leaves on the tray, drizzle with a little olive oil and sprinkle with salt. Bake in the oven, 10 minutes. Keep an eye on them as they brown really quickly. Remove from oven and allow the kale to cool before placing in a blender and pulsing until finely ground. Remove any tough, stringy bits.
Place the butter in a food processor and blend for 1 minute. Add the remaining ingredients and the finely ground kale and pulse until just combined. Use your hands to bring it all together and shape into a log, about 20cm long and 5cm in diameter. Cover with cling film and refrigerate to rest, 1 hour. Preheat the oven to 180°C.
Remove the dough from the fridge and, using a sharp, serrated knife, slice into 0,5cm-thick rounds. Place these on a lined baking tray and bake in the oven until crisp and golden, 15 minutes. Store in an airtight container.
When making the dough, you can add 1 tsp extra flour if you find the mixture too wet or, alternatively, add a splash of water if you find it too dry.