Cheddar-Chive Shortbread

January 6: National Shortbread Day

We have posted several recipes for sweet shortbread cookies. But we wanted to try a savory one this time. Thanks to a recipe swap at our local library’s culinary club, we came across this cheddar-chive shortbread, which is a deliciously different treat for our teatime. It is more like a cracker than a cookie with its buttery and cheesy goodness! Savor the flavor of cheddar-chive shortbread, especially on National Shortbread Day.

Recipe

Ingredients

  • 1 stick (½ cup) butter, softened
  • ½ cup spreadable cheddar cheese
  • Pinch of salt
  • 2 tablespoons cornstarch
  • ¾ cup + 2 tablespoons flour
  • ¼ cup fresh chives, chopped

Directions

In a large bowl, cream the butter and spreadable cheddar cheese. Stir in the salt, cornstarch and fresh chopped chives.

Mix in the flour and blend well until a dough comes together. Flatten into a disk and place between two sheets of waxed paper. Roll out into ¼- inch thickness. Chill in the refrigerator or freezer for half an hour to firm up the dough. The dough must be firm or the shortbread will spread.

Remove the top sheet of waxed paper. Cut into shapes with a cookie cutter (we used a flower shape). Re-roll, chill/freeze and cut dough as necessary to make more shortbread cookies. Place on lightly greased baking sheet about an inch apart. Chill/freeze for 10 minutes. Bake in a preheated oven at 350 degrees F for 10 minutes or until golden on the edges. Remove from the oven. Transfer to a wire rack to cool and crisp up.

Notes

  • Keep the dough well chilled to avoid the cookies spreading while baking in the oven.
  • Search our blog for other (sweet) shortbread recipes.