Veal Rolls with Spinach, Gouda and Forestière Sauce

By Grandmax4

A savoury shortbread, great as a starter or to serve with a selection of cheeses and relishes. I use Asiago cheese as it doesn't contain rennet and is suitable for ovo-lacto vegetarians, but you can use Parmesan if you prefer.

Ingredients

• 125g (4 oz) butter, softened
• 2 tsp caster sugar
• 250g (8 oz) plain flour
• 60g (2 oz) freshly grated Asiago or Parmesan cheese
• 2 tsp dried or 2 tablespoons chopped fresh rosemary
• 1/2 teaspoon paprika

Preparation

Step 1

1. Pre-heat oven to 180 C / Gas 4. Lightly grease 2 large baking trays.

2. Beat butter with sugar until light and fluffy.

3. In a separate bowl, combine flour, cheese, rosemary and paprika; add to butter mixture. With hands, mix to form dough.

4. Divide dough into three even pieces. On a lightly floured surface, slightly flatten each piece of dough and roll into a 12-in (30 cm) rope - the same way you'd roll out a piece of plasticine.

5. Slice each rope into 16 (1.8mm) even slices. Place on a baking tray.

6. Bake for 15 minutes or until lightly golden. Let cool completely. Can be stored for several days in an airtight container.