I have become addicted to the savory shortbreads made by Sprucewood Brands. They make a Spicy Thai shortbread that is flaky, crispy, spicy and perfect on their own or with a dip. Their Curry, Rosemary and Original versions are delicious too.
I have my own version of this slice-and-bake Cheddar Shortbread that is perfect for an appetizer, a cocktail party, a wine tasting or just to set out with a red pepper or green jalapeño jelly. You could serve some smoked salmon on top or sprinkle some chopped pecans or pistachios on the rounds before baking them. You could even use a different cheese to change it up, such as a blue cheese. As well, you can add the minimum suggested amount of cheese or more for a richer, cheesier taste. This is a very versatile base recipe. The shortbread will spread a bit in the oven, so make sure you chill the dough before baking.
Makes about 30 rounds
3 ounces (about 1/3 cup) unsalted butter, softened
4 ounces old cheddar cheese, shredded
1 cup flour
½ teaspoon cayenne pepper
In a food processor, mix the butter, cheese, flour and cayenne pepper with the metal blade until the dough forms a ball.
Roll the dough into a log. (You can freeze the logs by wrapping them in plastic wrap and put them in a freezer bag. Thaw overnight in the refrigerator before baking.) Slice into ¼-inch rounds and place on baking sheet. Chill for 1 hour in the refrigerator or ½ an hour in the freezer.
Preheat oven to 350˚F. Bake for 17-20 minutes, or until light brown. Let cool.