Savoury Fennel Shortbread

Luxurious crumbly shortbread with a savoury twist.

Ingredients

1 cup plain flour
2 teaspoons fennel seeds
1 tablespoon nutritional yeast
¾ teaspoon salt
¼ teaspoon ground black pepper or white pepper
¼ teaspoon garlic powder
½ cup grated Angel Food cheddar (block or ready-grated)

1/3 cup vegetable oil (may need slightly more or less)

Optional: black sesame seeds to sprinkle on top

Instructions

1.        Place dry ingredients (the first 6 ingredients) in a food processor and pulse a few times to break up the fennel seeds.

2.        Add grated cheese and pulse a few more times.

3.        With the food processor running, gradually drizzle in the oil. You may not need the whole 1/3 cup. Stop occasionally to check the texture – press a little bit together and see if it holds together. If not, add a little more oil.

4.        Tip it into a large bowl and use your hands to stick it all together. Shape it into a log about 6cm diameter. Wrap the log in plastic wrap and chill for at least 2 hours (you can also make it up to a couple of days in advance).

5.        When you’re ready to bake, preheat your oven to 150C.

6.        Slice the chilled log into disks about 8mm thick and arrange on a lined baking sheet. Sprinkle some black sesame seeds or additional fennel seeds on top if you like.

7.        Bake for about 20 minutes or until light golden brown.

8.        Cool and enjoy immediately or store in an airtight container for a few days (but enjoy them soon – the fresher the better!).

Notes

I added the black sesame seeds as a visual indication that these aren’t sweet shortbreads.

Other flavour variations I’m planning to try are cumin instead of the fennel (inspired by the cumin gouda I used to enjoy before I was vegan), and chilli with smoked paprika.