Stilton and Wine Jelly Canapés on Savoury Shortbread
¾ cups flour
pinch baking powder
pinch cayenne pepper
¼ cup finely chopped pistachios or pecans
2 tbsp grated cheddar
1 tbsp freshly grated parmesan
¼ lb butter
150g stilton cheese, cut into 20 thin slices
¼ cup red wine jelly
20 seedless red grapes, sliced
Place the flour, baking powder, cayenne and salt in a bowl and whisk to combine. Mix the pistachios or pecans and cheeses. Place the butter in another bowl and beat until light. Add the dry ingredients and mix well until a loose dough forms. Transfer to lightly floured surface. Shape the dough in a ball and then form and press into a roll about 2 inches in diameter. Wrap in plastic wrap; chill 2 to 3 hours.
Preheat the oven to 300 F. Line a baking tray with grease proof paper. Cut the roll into ¼ -inch thick slices. Place on the baking tray, spacing them about an inch apart. Bake 15 to 18 minutes, or until a light golden brown. Set on baking rack and cool to room temperature.
Top each savoury shortbread with a thin slice of the cheese, a small spoon of the jelly and a slice of grape.