Parmesan Shortbread

Method:

4D Hot Air at 180C

1. In a food processor whizz together the flour, cayenne pepper, salt, black pepper, mustard powder, parmesan cheese and butter. Pulse to combine the mixture into smooth dough. Wrap and chill for 30 minutes.

2. Roll out on a floured work surface until about 5mm thick. Cut into shapes as desired. Place on baking trays lined with parchment paper.

3. Bake for 12-18 minutes or until golden brown and set. Remove from the oven and transfer to wire rack to cool.

4. Top with the mozzarella, sun-dried tomatoes and basil.