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.
SAVORY MIXED-NUT SHORTBREAD
Inspired by the cocktail nuts served at Union Square Cafe in New York City - butter-rich, toasty warm and fragrant with rosemary and cayenne - this no-mixer press-in cookie is a joy to make. You simply melt butter with rosemary and black pepper, stir that into dry ingredients, and then press the dough into a pan. Salted nuts and more fresh rosemary go on top before the whole thing is baked and broken into ragged pieces. Persnickety cookie, this is not. Enjoy on a cheese board, with cocktails or after dinner with tea and dark chocolate. Or pack these in a cellophane bag and tie it with a bow to share as a gift. (The cookies will keep in an airtight container at room temperature for up to a week.)
Provided by Ali Slagle
Categories cookies and bars, appetizer, dessert
Time 45m
Yield One 9-by-13 pan (About 8 servings)
Number Of Ingredients 7
Steps:
- Heat the oven to 325 degrees. In a medium saucepan, combine the butter, rosemary sprig and 1/4 teaspoon black pepper. Cook over medium, swirling occasionally, until the butter is just melted. (You can also do this in a bowl in the microwave, stirring between 30-second bursts). Set aside to cool slightly. (Take a whiff of the butter; it smells like rosemary!)
- In an ungreased 9-by-13-by-2-inch pan, use a fork to stir together the flour, sugar and cayenne until combined. Remove and discard the rosemary sprig from the butter. Pour the melted butter into the dry ingredients. Stir with a fork to combine, then use your hands to mix until no dry spots remain.
- Press the dough evenly into the pan. Prick all over with a fork. Sprinkle the nuts and rosemary leaves on top, shake into a single layer, then press firmly into the dough until the nuts' sides are surrounded by dough. (This is important, otherwise the nuts won't adhere.) Sprinkle evenly with 1 teaspoon sugar and the remaining 1/2 teaspoon black pepper.
- Bake until golden brown (including in the center) and the edges start to pull away from the sides, 35 to 40 minutes.
- Let cool completely, then gently break up with your hands into jagged pieces. Nuts along the edge may fall out. (Those are yours to eat.) The shortbread will keep in an airtight container at room temperature for up to a week.
THYME AND LEMON SAVOURY SHORTBREAD
Made these for the first time yesterday. Very easy to make and something different to sweet biscuits. Make sure you're generous with the sprinkled salt; I was a little stingy and found they tasted a lot better when I put some more on. They can be stored in an air-tight container for up to one week.
Provided by Snowbunny Andorra
Categories Dessert
Time 30m
Yield 15 biscuits
Number Of Ingredients 8
Steps:
- Stir together the flour, salt, lemon zest and thyme.
- Rub in the butter with your fingertips to form a breadcrumb-like consistency.
- Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).
- Knead a couple of times then wrap and place in the fridge for half an hour.
- Unwrap and roll out until half an inch thick. Cut into whatever shape you wish - the traditional is strips.
- Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with the sea salt.
- Place in a pre-heated oven at 350F until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.
Nutrition Facts : Calories 121, Fat 7.6, SaturatedFat 4.5, Cholesterol 59.3, Sodium 510.8, Carbohydrate 10.9, Fiber 0.5, Sugar 0.1, Protein 2.3
HONEY-KISSED SAVORY SHORTBREAD CRACKERS
It may seem like a lot of work to make homemade crackers. However, after you've tasted these sweet and savory crackers, I think you'll admit that it's worth every minute. They're crispy, cheesy, salty and have a lovely honey finish. They are basically cracker perfection. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 7 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat butter for 2 minutes. Mix in parsley. In another bowl, whisk flour, sugar, paprika, kosher salt, garlic powder and pepper. Add cheese; toss to coat. Add to butter mixture alternately with cream, beating until mixture comes together. Divide dough into 3 portions., On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Reroll and chill scraps as needed. Bake until crisp, 15-20 minutes. Cool completely on wire racks., In a microwave, melt butter and honey; stir until smooth. Stir in confectioners' sugar until smooth; fold in parsley. Top crackers with honey mixture; if desired, sprinkle with flaky sea salt. Let stand until set. Store between layers of waxed paper in an airtight container at room temperature.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 21mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
SAVOURY CHRISTMAS SHORTBREAD
Bake these easy savoury biscuits using just four ingredients for an impressive homemade addition to any Christmas cheeseboard
Provided by Katie Hiscock
Categories Side dish
Time 30m
Yield Makes 12-15
Number Of Ingredients 4
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the butter, flour, stuffing mix and cheese into a medium bowl and mix well into a dough using a wooden spoon.
- Roll out the dough on a floured surface to a 5mm thickness and use a cutter of your choice to stamp out as many biscuits as you can. If needed, re-roll the trimmings and repeat until you've used up all the dough.
- Transfer the biscuits to a generously buttered baking tray and bake for 10-12 mins until lightly golden at the edges. Leave to cool completely on the tray - they will firm up more as they cool. Scatter over another grating of cheese before serving.
Nutrition Facts : Calories 111 calories, Fat 7.7 grams fat, SaturatedFat 4.9 grams saturated fat, Carbohydrate 8.3 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 0.5 grams fiber, Protein 1.9 grams protein, Sodium 0.2 milligram of sodium
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