Name: Savoury Shortbread
Yield: 20 servings
Ingredients: ¾ cup unsalted butter, at room temperature (175 ml); 1 ¾ cup all purpose flour (425 ml); ½ tsp salt (2 ml); 1 cup grated Asiago cheese (250 ml); 1 Tbsp very finely chopped fresh rosemary (15 ml); ¼ tsp cayenne, optional (1 ml)

Yields

20 servings

Serve these savoury shortbreads with a fruit chutney for a flavour sensation!

ingredients

cup unsalted butter, at room temperature (175 ml)

1 ¾

cup all purpose flour (425 ml)

tsp salt (2 ml)

cup grated Asiago cheese (250 ml)

Tbsp very finely chopped fresh rosemary (15 ml)

tsp cayenne, optional (1 ml)

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 325 degrees F. Line a baking sheet with parchment.

Step 2

Beat the butter until light and fluffy in a bowl. Sift together the salt, all-purpose flour, and cayenne in another bowl. Add flour mixture to butter mixture and mix just until incorporated. Add cheese and rosemary and combine just until incorporated.

Step 3

Break off pieces of dough and shape into 1 to 1 1/2-inch balls. Add to baking sheet lined with parchment paper. Press down balls to flatten. Chill in the refrigerator until firm, about 15 to 30 minutes.

Step 4

Bake in the centre of the oven until edges are lightly golden, about 25 to 30 minutes. Cool on baking sheet on a wire rack, about 10 minutes. Transfer to wire racks to cool completely. Store in an airtight container.

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