Just a Little Kick

These are good.  No, these are GOOD!  Different, subtle, and with just a little kick.  No, these are SERIOUSLY GOOD!

With the first bite, the flavors are all blended together.  But slowly you can begin to  differentiate between the cheddar and rosemary.  Then as your finishing your delicious, savory (quite heavenly) treat the cayenne pepper kicks in, literally.  The heat at the end is surprising and fun.  These shortbread cookies/crackers (depending on thickness) are a definite crowd pleaser.

Full disclosure… these are butter, cheese, and all that is right in the world.  If you’re opposed to full fat and gluten then these small discs of delight are definitely not for you.

Savory Cheddar and Rosemary Shortbread (recipe care of whatagirleats.com)

Savory Cheddar & Rosemary Shortbread.jpg

INGREDIENTS:  1 3/4 cups all purpose flour plus additional for flouring roller, 1/2 pound aged cheddar cheese grated, 1/2 teaspoon kosher salt, 1 teaspoon fresh rosemary finely chopped, 1/8 teaspoon cayenne pepper, 1/2 pound (2 sticks) unsalted butter (diced)

DIRECTIONS:  Preheat oven to 325 degrees F. Line baking sheet with parchment or silpat baking sheets. Mix flour, cheese, salt, rosemary and cayenne pepper together in a food processor. Add butter and pulse until dough begins to come together. Finish bringing dough together with hands. On a lightly floured board, gently roll or press dough out to between 1/8″ to 1/4″ thick. The thinner the dough, the more quickly it will bake, and the crisper the shortbread will be. Using a cutter, or knife, cut out cookies in desired shape. Re-roll remaining dough. Although the more you work it, the tougher the dough becomes. Place shortbread on lined cookie sheets and chill 20-30 minutes. Bake at 325 degrees F. for 20-30 minutes, or until lightly brown around the edges, and depending on how thin or thick you roll the dough out. Cool on wire racks. Store in an air-tight container for up to a week. Makes about 30 2 1/2″, or 5 dozen 1″ rounds.

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