Savory Shortbread
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Martha Stewart Living, November 1998
- Yield Makes about 12 dozen
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Ingredients
- 2 1/4 cups all-purpose flour
- 1/8 teaspoon cayenne pepper
- 1 cup (2 sticks) salted butter, chilled and cut into small pieces
- 2 cups grated sharp cheddar cheese
- 1/2 cup milk
- 1 tablespoon Worcestershire sauce
Directions
- To the bowl of a food processor, add flour and cayenne pepper; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
- Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
- Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
- Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
- Heat oven to 350 degrees. Line two baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
- Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
- Transfer shortbread to wire racks to cool. Bake remaining dough.
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This is a very tasty recipe. You can bake for twelve minutes and you will get a more shortbread textured round that is not quite golden brown on top or you can bake until golden brown and get a more cracker like round. If you intend to eat these on their own I suggest sprinkling the tops of the rounds, prior to baking, with some sea salt just to give some more of that salty snack flavor.
I followed the recipe exactly. I had to bake for 14 minutes too. I had a little difficulty slicing the roll, so I kept it wrapped and sliced thru the parchment. My shortbreads were more square than perfectly round and formed as in photo. I didn't end up with 12 dozen either! Could that be a typo?
Maybe it's because I used extra sharp white cheddar, but my shortbreads looked nothing like the picture! They looked more like...potato pancakes. But delicious, nonetheless.
These are tasty little nibbles. I baked the first batch according to the directions but found that they were crisper if cut 1/8 inch and baked for 14 minutes. Otherwise they weren't crisp in the center.