Savoury Cheddar Shortbread

These savoury slice-and-bake cookies go just as well with a glass of milk as they would with a glass of wine. They pack a spicy punch and are perfect for an appetizer, a cocktail party, a wine tasting or as host gifts. It’s been perfected over the years by Steph, the master baker. You can see the mark-ups on the original recipe in the picture above. They’ve always been a favourite of mine and I just wanted to say, thanks Stephi!

This post started in Vancouver and finished in Calgary. I pre-made, froze logs and brought some logs in my carry-on bag to Calgary for Clare’s bachelorette party. They also went down real good with the house drink, The Scottish Hen, made in honour of Clare’s Scottish background. It was sure good to see the good old girls! If it’s not Scottish, it’s crrrap! (say it with a rolling burrrrr). -bvox

Cheddar Shortbread

1 cup unsalted butter, softened
3 cups old cheddar cheese, shredded
1/2 cup parmesan cheese, grated
2 1/2 cups flour (Steph adds 1cup whole wheat flour sometimes)
1 tsp salt
1/4 tsp ground pepper
1 teaspoon cayenne pepper
1 egg, lightly beaten
Splash of red wine, optional

Preheat oven to 350˚F.

Using electric mixer fitted with a paddle attachment, beat together butter and cheeses at medium speed, just until blended.


In a separate bowl, sift flour, salt, black pepper and cayenne pepper together. Gradually add to butter cheese mixture and mix at low speed until combined. Add egg and wine if using. You may have to mix by hand if too thick.

Split dough in half and shape into two logs. Chill for 1 hour in the refrigerator or ½ an hour in the freezer. (You can freeze the logs by wrapping them in plastic wrap and put them in a freezer bag. Thaw overnight in the refrigerator before baking). Slice into ¼-inch rounds and place on a parchment lined baking sheet.

Bake for 12-13 minutes, or until light brown. Let cool on a wire rack. The shortbread can be stored in an airtight container, or frozen until needed




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