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I’m sure by now you are thinking that I’ve gone ’round the bend and while yes, yes I have gone ’round the bend, the title of this recipe is correct. Savoury shortbread is a thing. Just like Old Fashioned Whipped Shortbread.
While I have largely not really noticed it before, when I saw Anna Olson at Christmas in November, she had a bacon cheddar shortbread as one of her recipes. I was immediately intrigued by the possibility of a cheesy savory shortbread.
I wanted to make a shortbread that didn’t have any meat in it to make it a truly friendly holiday party food. I know at least three of my friends who avoid bacon and while you may consider this a personality fault, I love them anyway. This is a perfectly lovely savory, buttery, cheesy cookie/cracker. It borders on a cracker but it just that bit too dense to be truly called a cracker. I would top it with anything that you top your crackers with, a cream cheese, any cracker spread or even a nice cheese that has some bite to it.
So, who’s in for savory shortbread? The bacon cheese one is completely addictive if you aren’t looking for a vegetarian version and honestly, this recipe lends itself to so many reincarnations. Try mixing and matching flavors to see what you love the most.
If you want sweet shortbread recipe, try Classic Scottish Shortbread,Christmas Shortbread Cheesecake or Shortbread Bites.
Happy baking!
Love
Karlynn
Peppery Parmesan Shortbread
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1-2 teaspoons ground black pepper
- 1 teaspoon sugar
- 1/2 cup cold salted butter cut into pieces
- 2 cups of shredded cheddar cheese
- 2 tablespoons Parmesan cheese
Instructions
- Using a food processor, mix the the flour, sugar, salt and black pepper for a few seconds to mix. Add the butter and pulse until blended, then add the Cheddar cheese and Parmesan, and pulse until the dough comes together. Shape the dough into one log, wrap in plastic and chill until firm, at least an hour.
- Preheat the oven to 350 °F and line 2 baking sheets with parchment paper. Slice the dough disks about ¼-inch thick and place on baking sheets, 1/2 inch apart. Bake for 15-18 minutes until the shortbread are lightly browned on the bottom. Cool the cookies on the tray before removing.
Nutrition
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The Real Person!
The Real Person!
What does the sugar do?
Katie says
Hi, how many ounces of cheese is the 2 cups?
txbooper says
could you substitute brown rice flour for the all purpose flour? I have several gluten free peeps I will be feeding. This really looks amazing. May make anyways and the gluten free peeps can fend for themselves.
Sarah says
Made these today and they were a big hit. I substituted garlic salt for the salt and had to add a few tablespoons of water for the dough to come together (might be the very dry Calgary winter weather). Spread a bit when baked (probably from the water) but we’re crispy and cheesy:)
rpond2@gmail.com says
Hi I would like to try your recipe for your peppery parmesan shortbread. The info in the nutrition info you said the carbohydrates is 151 g. Is that the whole recipe ? I have type 1 diabetes & insulin dependent. I have to know how much is a serving & how much is in a serving. Please give info.
Celeste M Goodin says
Please include how many the recipe makes and what the serving size is for the nutritional data.
Mary Ann Hyndman Smith says
Yes! Excellent with Natural Pastures Cheese!
Heather Pollock says
Yummm those would be delicious with cream cheese between them\U0001f44d
The Kitchen Magpie says
Oh yes they would!
Crystal Carlson says
Savoury shortbread, delicious, sweet shortbread, delicious, oh, hell, just pass the butter!!
The Kitchen Magpie says
Alllll of the shortbread!!!
Doug says
Fresh parmesan or dry from jar?
I don’t have fresh right now.
Pat Chychrun says
When do you put the Parmesan cheese in? The same time as the cheddar? Or do you sprinkle it on top before baking? Parm is in the ingredients but not mentioned in the method.
The Kitchen Magpie says
With the cheddar cheese, I’ll edit that in!
Pat Chychrun says
The Kitchen Magpie , thanks, they look delicious!