Cheese Shortbread


(Adapted from Mark Bittman’s recipe in How to Cook Everything.)


These can be made a day ahead and stored in an air-tight container.


Makes 30-40 puffs


8 tablespoons (1 stick) cold butter, cut in cubes

1½ cups (180g) all purpose flour

1 egg, lightly beaten

2 cups (8 oz) cheddar cheese, grated

½ teaspoon salt

¼ teaspoon cayenne


1. Preheat the oven to 400˚.

2. Put everything in the food processor and pulse until it resembles coarse meal. Don’t over-process. (Or combine with a pastry blender or fork.)

3. Lightly grease a baking sheet, or line with parchment paper (which is what I did).

4. Form the dough into 1-inch balls. Flatten them on the baking sheet with your fingers.

5. Bake for 10 minutes, until puffed up a bit and golden brown.

6. Cool thoroughly on a wire rack.