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PEPPERY CHEDDAR SHORTBREAD

Stick to Your Hips Blog



8 ounces cheese - finely shredded (white cheddar, swiss, colby jack)
1/2 cup butter
1 1/2 cups flour
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon sugar
Sea or Kosher salt for sprinkling

In a large bowl place the finely shredded cheese, butter, flour, salt, pepper, and sugar. Cover with plastic wrap and let sit at room temperature for 40 minutes.

Beat with an electric mixer until well blended. Should be coarse textured and not sticking together. Use your hands to form it into a log. Wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 350 degrees. Slice the roll into 1/4 inch slices (or roll into balls and flatten, or roll the whole thing into a square and score). Place on an ungreased baking sheet. Sprinkle with flaky salt. Bake for 20 minutes or until lightly golden and set. Makes 20 'cookies'.
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