for 24 pieces

Dough

150 g	white flour
100 g	fine polenta
80 g	grated Parmesan
¼ tsp	salt
150 g	butter, cold, cut into pieces
1	egg white

Onion cream

1 tbsp	butter
1	red onion, cut into rings
¼ tsp	ground cloves
125 g	plain organic cream cheese

How it's done

Dough

Mix the flour, polenta, cheese and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg white, combine quickly to form a soft dough; do not knead. Shape the dough into approx. 30 balls, flatten, place on two baking trays lined with baking paper.

Bake

Approx. 10 mins. per tray in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Onion cream

Heat the butter in a pan, add the onion and ground cloves, cover and cook for approx. 15 mins. Place the onion and cream cheese in a measuring cup, puree. Serve the remainder of the onion cream with the shortbreads.

Show complete recipe