Welcome to the Sunday Project where I share what I make, discover, or just generally enjoy.

Savory Shortbread Rounds

Savory Shortbread Rounds

I'm so lucky to be friends with such talented people! I reached out to my good friend, Sabs, the wonderful woman behind Fat Fingers. If you haven't tasted her macarons yet, and you're living in Manila, then I definitely recommend heading over to the Legaspi Sunday Market for a bite as soon as you can! If you follow me on Instagram you probably already know that Kryz and I did just that a few weekends ago.

While I was in town I persuaded Sabs to do a video with me and share one of her simpler recipes. So we made Savory Shortbread Rounds. Honestly, I'd just call these cheese bites because thats what they are, a bite of cheesy goodness. Check out the video below to see how we made it and keep on scrollin' for the full recipe. 


1 3/4 cups all purpose flour
1 tsp salt
200 grams caciota piccante (or you could use parmesan)
1 clove of garlic (roughly chopped)
A pinch of cayenne pepper
2 sticks of butter


1. Preheat your oven to 170°C.
2. In a food processor, mix together your flour, salt, garlic, cayenne pepper, and cheese. Leave some cheese out to sprinkle on top later on. 
3. Chop your butter into cubes, make sure they are very cold. Add half of your butter to the food processor then pulse it together. Once incorporated add the rest of your butter and pulse again. You have to do this in pulses so the butter doesn't get too warm making the dough too sticky.
4. Once it starts to come together transfer the dough onto some parchment paper and roll it out into a log.
5. Cut the dough into half inch pieces. Roll into a ball and place it onto a baking tray lined with parchment paper. Flatten out those balls to make little discs. Then sprinkle your remaining cheese on top.
6. Bake for 20 minutes or until golden brown.

Event Makeup by Raisa Bercede

Half Up Hidden Braid

Half Up Hidden Braid