Savory Shortbread

Savory Shortbread Recipe

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CaroleCox Drennan


Our family prefers savory snacks to sweets. Because these shortbreads look like sweet cookies, I enjoy the surprised expressions on the faces of people who try one for the first time. I have added finely snipped chives and various dried herbs on occasion. Just please, whatever you do, use real butter.


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  • 2 1/4 c
    all-purpose flour
  • 1/4 tsp
    cayenne pepper
  • 1 c
  • 2 c
    grated sharp cheddar
  • 1/2 c
  • 1 Tbsp
    worcestershire sauce

How to Make Savory Shortbread


  1. Cut cold butter into 1/2" dice. In bowl of processor, pulse flour and cayenne to blend. Add butter and pulse until butter pieces are the size of peas.
  2. Add cheese and pulse until combined. Remove mixture to large bowl. Stir milk and Worcestershire sauce to blend, and mix into flour mixture with fork. Form mixture into two logs that are 1 1/2" in diameter. Wrap in cling wrap or waxed paper and refrigerate. May be frozen now and thawed later to bake.
  3. Slice 1/4"-thick slices and place 1/2" apart on baking sheets lined with parchment paper. Bake at 350 degrees for about 12 minutes, until edges are light brown. Remove from pan to stop cooking. Cool and store in airtight container or zipper bags.

Printable Recipe Card

About Savory Shortbread

Course/Dish: Other Snacks
Main Ingredient: Flour
Regional Style: English

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