Ingredients
- 1254g unsalted butter
- 1 Tbsp icing sugar
- 1 tsp Geraldton Wax powder
- 2 eggs
- ¾ cup rye flour
- ½ cup plain flour
- ½ tsp fine salt
- 250g cottage cheese
- 1 tsp psyllium husk
- sea salt flakes and freshly-ground black pepper
- 60g kangaroo braesola, shaved
- ¼ bunch parsley, very finely chopped
Instructions
Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 16
1 Preheat oven to 170°C. Combine the butter, icing sugar and Geraldton Wax powder in the bowl of an electric mixer and beat with the paddle attachment on high speed for 5 minutes, until very light. Add the eggs and beat again. Sift the flours and salt, then fold into to make a smooth dough.
2 Place ½-tablespoons of dough into mini muffin moulds, then bake for 12-15 minutes, until lightly golden. Whisk the cottage cheese and psyllium until smooth, then set aside for 5 minutes. Spoon onto shortbread, then top with kangaroo braesola and parsley.