Gruyere Shortbread: Combine in a food processor 150g plain flour, 100g butter (cubed), 75g grated Gruyere cheese, 1 egg yolk and a pinch of cayenne pepper. Knead lightly then roll into a log and chill for 1 hour or overnight. Slice log into rounds and place them on a baking sheet. Bake in a moderate oven for 30 minutes or until golden. Cool then store in a sealed container. Instead of Gruyere, you could use Parmesan or Pecorino cheese.
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