Italian Shortbread Shapes with Veggie Sticks and Dips

Prep time: 20 min
Cook time: 10 min

• 75g plain flour

  Flour

  For pastry making or to thicken sauces, soups, stews and casseroles.

  • Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
  • Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
  plus extra for dusting the work surface
• 75g grated Parmesan cheese

  Cheese

  Add to eggs for omelettes, grate onto soups or salads.

  • Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
  • Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
• 75g Butter

  Butter

  Unsalted is better for cooking.

  Easy spread butter is ideal for sandwiches and toast.

• 5 anchovies
• 25g pitted black olives
• 1 teaspoon English mustard powder
• 1 tablespoon chopped fresh herbs

  Herbs

  Ideal for seasoning pastas.

  To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.

• 1 teaspoon cayenne pepper
• 1 garlic clove, crushed
• Carrot, cucumber, pepper and celery sticks to serve
• Mix dips such as houmus, guacamole and taramasalata to accompany