Cheddar & Rosemary Shortbread

Get ready to make and take these two shortbreads to family and friends this holiday season. Perfect to serve with drinks and more cheese!

Recipe Details

Prep Time: 10min

Chill Time: 2hrs

Bake Time: 20min/batch

Yields: ~84

Ingredients:

  • 1 cup (250 mL) butter, softened
  • 2 tsp (10 mL) chopped fresh rosemary
  • 1 tsp (5 mL) ground mustard
  • 1/4 tsp (1 mL) salt
  • Pinch of pepper
  • 2 cups (500 mL) shredded aged cheddar cheese
  • 1 3/4 cups (425 mL) all-purpose flour

Instructions

Step One:

In a large bowl, beat butter until fluffy. Beat in rosemary, mustard salt, and pepper.

Step Two:

In a separate bowl, toss cheese and flour together. Stir flour mixture into butter mixture until combined well. Knead together and divide dough into 2 and shape into 11 inch (28 cm) logs. Wrap with plastic wrap and refrigerate for at least 2 hours or until dough is firm. Make-ahead: Refrigerate for up to 5 days or freeze for up to 2 weeks.

Step Three:

Preheat oven to 325° F (160° C).

Step Four:

Slice log into 1/2 inch (1 cm) rounds and place on parchment paper lined baking sheet. Bake for about 20 minutes or until edges are crispy. Repeat with remaining dough.


Nutritional info per serving (2 cookies):
80 calories, 2 g protein, 4 g carbohydrates, 6 g fat, 0 g fibre, 80 mg sodium, 46 mg calcium

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Cheddar & Rosemary Shortbread

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Get ready to make and take these two shortbreads to family and friends this holiday season. Perfect to serve with drinks and more cheese!

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