CHEDDAR SHORTBREAD BITES
Steps:
- Combine flour, butter, salt and red pepper in bowl; beat at medium speed until dough forms. Add cheese; mix until ball forms. Shape dough into disk; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
- Heat oven to 350°F.
- Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
- Beat egg white and water together in bowl. Brush cut-outs with egg wash; sprinkle with seeds.
- Bake 14-16 minutes or until lightly browned around edges. Immediately loosen from pan; let cool on pan.
Nutrition Facts : Calories 40 calories, Fat 3 grams, SaturatedFat grams, Transfat grams, Cholesterol 8 milligrams, Sodium 60 milligrams, Carbohydrate 1.5 grams, Fiber 0 grams, Sugar grams, Protein 1.5 grams
CHEDDAR SHORTBREAD ROUNDS
This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 6
Steps:
- Combine flour, salt, and spices in a food processor. Add butter and process until mixture resembles coarse meal.
- Add cheese and process until dough starts to hold together. Turn out onto a lightly floured surface. Divide in half, and roll into logs about 1 1/2 inches in diameter. Wrap in plastic, and chill until firm, at least 1 hour.
- Heat oven to 350 degrees. Cut dough into 1/4 inch-thick slices and place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes, until slightly browned. Let cool completely on cookie sheets; remove. Store in an airtight container.
CHEDDAR SHORTBREAD
This savory shortbread is nice served along side a cheese and fruit platter for something different. I double the recipe. These go fast. Amount depends on what size you cut the cookies.
Provided by MARIA MAC
Categories Dessert
Time 30m
Yield 6-10 serving(s)
Number Of Ingredients 5
Steps:
- Combine butter, mustard, and pepper in food processor, and whirl to combine. Add cheese and whirl again to mix.
- Add flour and pulse just until blended.
- Roll dough out on a lightly floured surface, to 1/4 inch thickness. Cut with desired small cookie cutter and transfer to cookie sheet.
- Bake at 350 degrees F. for about 20 minutes, until lightly browned on the bottom.
SCOTTISH SHARP-CHEDDAR SHORTBREAD
Steps:
- Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
- Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
- On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
- Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
SAVORY SHORTBREAD
For an extra indulgent hors d'oeuvre, top this cheddar cheese shortbread with smoked salmon and caviar, and serve with glasses of champagne.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 12 dozen
Number Of Ingredients 6
Steps:
- Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
- Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
- Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
- Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
- Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
- Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.
CHEDDAR SHORTBREAD BITES
A recipe I foun in my Land O Lakes Cookbook. These flaky, cheesy bites are easy to make and store well.
Provided by diner524
Categories Cheese
Time 32m
Yield 60 shortbread bites, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
- Heat oven to 350°F Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
- Beat egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
- Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
- Recipe Tip
- Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.
CHEDDAR & HAZELNUT SHORTBREAD
Hazelnuts and cheese are perfect together - rustle up these savoury shortbread biscuits with just five ingredients. They make a great mid-afternoon snack
Provided by Diana Henry
Categories Side dish, Snack
Time 35m
Yield Makes 40 biscuits
Number Of Ingredients 5
Steps:
- Blitz 85g of the hazelnuts in a food processor until ground. Cut the rest of the hazelnuts in half.
- Pulse the ground hazelnuts, butter, flour, cheddar, ½ tsp salt and the egg in the food processor a few times. Don't pulse for too long - you want the mixture to look like breadcrumbs rather than coming together in a ball. Tip the mixture onto a large piece of cling film and, using the cling film to shape it, mould it into a ball, then leave in the fridge for a couple of hours.
- Heat oven to 200C/180C fan/gas 6. Pull off chunks of the dough - about a tablespoon at a time - and roll each piece into a ball. Place on a baking sheet and flatten each biscuit to around 3.5cm across, leaving room between each one. Push 3-4 hazelnut halves into each biscuit. Cook for 10 mins, or until the biscuits are golden brown. Leave to cool on the baking sheet, then transfer to a wire rack. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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