Sharp Cheddar and Herb Shortbread
This is a base-layer appetizer that holds its own on a platter. It leans on the cold-handling of butter to achieve its signature snap.
Temperature control is your primary tool.
The butter must remain cold throughout mixing to prevent the dough from becoming greasy. If the dough feels soft or sticky at any point, slide it into the refrigerator for ten minutes.
- food processor
- plastic wrap
- baking sheet
- parchment paper
- sharp chef's knife
What goes in.
- 1 1/2 cupsall-purpose flour
- 8 ozunsalted butter, cubed and chilled
- 2 cupsextra-sharp cheddar, finely grated
- 1 tbspfresh thyme leaves, minced
- 1/2 tspsea salt
- 1/4 tspfreshly cracked black pepper
Chilling before the oven
Refrigerating the shaped log for at least two hours solidifies the fat, preventing the shortbread from spreading and losing its crispness once it hits the heat.
The method.
Combine the dry base
Pulse the flour, salt, and pepper in a food processor to distribute. Add the cold butter cubes and pulse until the mixture looks like coarse, damp sand.
Incorporate the flavor
Add the grated cheese and thyme. Pulse just until the dough begins to pull away from the sides of the bowl. Do not over-process or the cheese will melt.
Shape and chill
Turn the dough onto a piece of plastic wrap. Press it into a square log, roughly two inches thick. Wrap it tightly and chill for two hours.
Slice and bake
Preheat your oven to 350°F (175°C). Use a sharp knife to cut the log into 1/4-inch thick slices. Space them an inch apart on a parchment-lined sheet.
Watch for the color
Bake for 18–20 minutes. The edges should be pale gold and the centers set. Let them cool completely on the tray to firm up.
Other turns to take.
Blue Cheese and Walnut
Replace the cheddar with crumbled blue cheese and finely chopped toasted walnuts.
Rosemary and Sea Salt
Use finely chopped fresh rosemary and finish the tops with a pinch of flaky sea salt before baking.
When it doesn't go to plan.
Always grate your own cheese; pre-shredded varieties are coated in starch that prevents the dough from bonding properly.
If the dough crumbles while slicing, use the warmth of your hands to gently press the sides back together before putting them on the baking sheet.
These keep in an airtight tin for up to a week, though they are best consumed within three days.
The ones that keep coming up.
Why did my shortbread spread in the oven?
The butter likely warmed up too much during mixing or the dough was not chilled long enough. If the butter is soft when it enters the oven, the biscuits will lose their structure.
Can I freeze the dough?
Yes. Wrap the shaped log in a double layer of plastic wrap and freeze for up to a month. Slice directly from frozen, adding an extra minute or two to the baking time.