1. Cream the butter and sugar until light and fluffy. Beat in ½ the egg, fold
in the flours and cumin and continue to mix until mixture forms a soft
dough.
2. Roll the dough into 20 cent piece cylinders on a surface dusted with
flour.
3. Place dough into cling wrap and roll. Place in the refrigerator to set hard.
4. Cut into ¼ inch slices, then place on a baking tray and prick the tops
with a toothpick.
5. Pre-heat oven on Fan Plus at 170°C, or Select Automatic, Biscuit, 3
bars and follow the prompts.
6. Place the baking tray on shelf position 2 and bake for 16-18 minutes, or
until shortbread is a pale golden brown. Allow to cool on baking sheets.

1. In a small saucepan, warm the cream on a high heat, Induction
setting 7, until nearly at boiling point, remove from the heat, then
stir in the chocolate. Add softened gelatine and stir.
2. Add butter and paprika, then a pinch of salt to taste and stir
until smooth.
3. Place in refrigerator until thickened in consistency and suitable to pipe.

1. Pipe ganache on top of shortbread, microplane manchego cheese on
top and serve.