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Parmesan shortbread canapes with creamed goats' cheese and red onion marmalade

Parmesan shortbread canapes with creamed goats' cheese and red onion marmalade is a breads recipe made with Salt, Pepper, and Cayenne Pepper. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 tsp
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Add the egg yolk and mix together to form a firm dough.

2. 2

   Form into a ball, wrap with cling film and chill in the fridge for two hours.

3. 3

   Remove the dough from the fridge and roll out to a thickness of about 0.5cm/¼in on a floured work surface.

4. 4

   Using a star-shaped cutter, cut out 40 large (6cm/2½in diameter) or 60 small (4.

5. 5

   Place the shortbread stars onto a baking tray lined with greaseproof paper and bake in the oven for 10-12 minutes, until golden-brown.

6. 6

   Remove from the oven and leave to cool.

7. 7

   They'll keep in an airtight container for 3-4 days.

8. 8

   For the red onion marmalade, melt the butter in a small pan, add the red onions, thyme and red wine and cook over a very low heat for 20-30 minutes, or until the red wine has completely reduced, the onions have caramelised and the marmalade is thick and sticky.

9. 9

   Leave to cool.

10. 10

    Meanwhile, for the creamed goats' cheese, place the goats' cheese into a food processor and blend with enough milk to form a smooth, thick paste.

11. 11

    If you don't have a food processor, mix until smooth in a bowl.

12. 12

    To serve, spread or pipe a small amount of creamed goats' cheese onto each shortbread star.

13. 13

    Top with a little red onion marmalade and serve at once.