Cheddar, Walnut and Bacon shortbread

Ingredients

Ingredients in Cups

Method

1. Mix flour, butter ,walnuts, cheddar, butter and egg yolk together saving some grated cheddar to sprinkle on top of shortbread – using bowl and spoon, electric mixer or food processor if you have one – until a golden dough begins to form a clump. .
2. Cook bacon lardons in a frying pan until golden, remove from heat and allow to cool
3. Turn it out onto a surface and knead for about 30 seconds until and fold in the bacon lardons, smooth, then divide into two
4. Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm / 1¼ inches in diameter. Make sure the ends are flat, too, so that the cylinder resembles an even shape. Now roll this up in a piece of clingfilm, and put the roll in the fridge, do this for both batches
5. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF while the wrapped cylinders of dough rest in the fridge for about 45 too , an hour, this hardens the butter allowing you to cut in to disks aim for about 0.5cm / 0.4 inch thick
6. Arrange on a baking sheet lined with baking parchment, sprinkle with grated cheddar and put in the oven for 15–20 minutes, when they should be just beginning to turn a rich golden colour
7. Remove from the oven, then leave to cool (if you can) before eating