Cheddar Cheese Shortbread

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Buttery, cheesy, melt in the mouth, crunchy, savoury shortbread biscuits are made in a flash with just a few store cupboard ingredients. Delicious on their own, with a wine, beer or your cold drink of choice, they are also a perfect aperitivo, or served as part of a platter of cheese, cold meats and olives.

You can keep things simple and just add cheese, or you can also add some spices such as smoked paprika to the mix, chilli flakes are delicious as well or you could include some fresh herbs. Chopped thyme is a personal favourite. Furthermore, adding some sesame seeds to the top or edges of the cookies, brings further flavour, texture and nutrition. Your choice – use your imagination.

How to make Cheddar Cheese Shortbread

Collect all your ingredients together:

• mature cheddar cheese, cubed
• plain/all-purpose flour
• semolina
• unsalted butter, fridge cold and cubed
• fine salt
• beaten egg to brush on the biscuits

Garnish ideas:

• fresh herbs such as thyme, rosemary
• thin slices of red or green chilli
• black or white sesame seeds

Now make these delicious gems:

1. Cut the cheddar cheese into cubes and process until they form fine crumbs. Be careful not to over-process.
2. As soon as you have crumbs, tip out of the food processor and set aside.
3. Add the flour, semolina, salt and pepper to the processor and pulse to combine.
4. Add the fridge cold, cubed butter and process until a breadcrumb consistency.
5. Return the cheese to the food processor and process until the mixture comes together.
6. Tip out onto a floured work surface and bring together in a ball with your hands. Roll out until the mixture is around 3/4 cm thick.
7. Use pastry cutters to cut into the size and shape of biscuits you are after. I used 2 different sizes.
8. Place, slightly spread out, onto a baking tray. There is no need to grease the tray. Prick each biscuit with a fork 2 or 3 times and brush with beaten egg. Decorate with your choice of garnishes.
9. Bake in the centre of a pre-heated oven for 15 – 20 minutes until lighted browned.
10. Leave on the tray for 5 – 10 minutes and then transfer to a cooling rack.

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Or shape into a log, slice the shortbread, then cook:

1. Shape into a log, either with curved or straight edges, and, if desired, roll in sesame seeds.
2. Wrap in cling film, re-shape, if necessary, and refrigerate for at least 30 minutes or up to 48 hours.
3. When you are ready to cook them, slice into 1cm thick slices and cook as above.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.

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