Fast Ed Recipes, Shortbread, Cheddar Biscuits

Rye and Geraldton Wax Shortbread

by Leah Halmagyi


  • 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


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.