savory shortbread
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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prep time
cook time
method
Bake
yield
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon cayenne pepper
- 1 cup butter
- 2 cups grated sharp cheddar
- 1/2 cup milk
- 1 tablespoon Worcestershire sauce
How To Make savory shortbread
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Step 1Cut 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.
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Step 2Add 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.
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Step 3Slice 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.
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