Savory White Cheddar Short Bread

Love short bread? Or more specifically shortbread cookies? That same basic sweet recipe you’re used to is easy to alter into a savory version by swapping out the sugar and subbing in some savory spices and quality cheese.

Savory White Cheddar Short Bread 2

This version is simple to make, and makes an elegant presentation for any party table (the Holidays are right around the corner-wink,wink). Plus, they make an awesome upgrade from the more traditional, but often basic party staple: the cracker. Who doesn’t want to impress their guests, and keep it deliciously simple??

Savory White Cheddar Short Bread

Savory White Cheddar Short Bread

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 shredded sharp white cheddar cheese
1/2 cup milk
1 tbsp Worcestershire sauce

parchment paper


  1. Add the flour and pepper to a food processor fitted with the mixing attachmeant and pulse Until they’re evenly mixed. Next, throw in the cold, cut butter, and pulse until the butter is ‘cut in’ and the mixture resembles coarse meal (this should only take 8-10 seconds).
    2. Add cheese to the flour and pulse until they’re evenly incorporated, and then transfer the flour mixture into a separate, large bowl.
    3. Stir the milk and Worcestershire sauce into the flour mixture, mixing until evenly incorporated and ‘dough’ has formed.
    4. Transfer the dough to a clean workspace, such as a counter top, and shape it into two 1″ round logs, and wrap each ‘log’ in parchment paper. Refrigerate the logs until firm, or at the least for 1 hour.
    5. Line two baking sheets with parchment paper. Remove the chilled dough from refrigerator, and use a sharp serrated knife to cut each one into 1/4″ thick slices. Space the slices about an inch apart from each other on the parchment paper.
    6. Bake at 350 degrees until golden, about 12 minutes, rotating the baking sheets between the shelves halfway through baking.
    7. Remove the pans from the oven and let rest approximately two minutes before transferring the shortbread to wire cooling racks. Repeat with the remaining dough.

recipe adapted from Martha Stewart


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