Welcome to our new Recipe Blog at Trigony house Hotel

Welcome to our new Recipe Blog at Trigony house Hotel

Over the years we have been asked on innumerable occasions to provide recipes for many of the dishes we make, and we have been meaning to get round to publishing them in Blog form for quite some time! So our lovely brand new website gives us the ideal opportunity. We thought we would start off with the most frequently asked for recipe, and the one we use most often too.

Our Scottish Cheese Shortbread recipe which has been going down rather well with a Hendrick’s gin &  tonic for as long as we have been at Trigony. A lovely and very simple aperitif.

The secret is to use the best mature cheddar you can get, and for us being so close to the wonderful creamery at loch Arthur in Beeswing there can be no better choice than their marvelous organic mature Cheddar. Incidentally their new organic coffee shop is well worth a visit should you be paying us a visit over the coming months

So to make around 20 cheese shortbreads you will need:

  • 8 oz of the best mature cheddar you can find
  • 8 oz of chilled butter
  • 8 1/2  oz of white flour pinch of sea salt & pepper


pre-heat the oven to around 200 C Grate the Cheddar and mix with the butter & flour in a food processor to form a dough, this shouldn’t take more than a minute, and try not to over mix as this will make it harder to roll out. There is no need to refrigerate the mixture simply roll out on a floured surface to around half a centimeter thickness, and cut into rounds or indeed any shape that takes your fancy. Place  the shortbread on a floured baking tray and cook for around 10 -12 minutes or until they are a light golden brown. Let them cool before removing  from the tray.

Then you can store in an air tight container. To serve heat slightly in a warm oven for a couple of minutes, and serve with your favourite pre-dinner drink, for some reason Hendricks & tonic with a slice of cucumber does seem to go particularly well.

Look out for the next Recipe on our food Blog in a couple of weeks, and if you would like to receive a weekly recipe in your inbox you can always sign up to our weekly recipe newsletter.