Get festive in the kitchen, and whip up a holiday favorite with an easy batch of this savory white cheddar short bread. Bread & crackers combine in all their cheesy goodness for a festive appetizer that any crowd will love.
Love short bread? Or more specifically shortbread cookies?
That same basic sweet recipe you’re used to is easy to alter into a savory white cheddar short bread version by swapping out the sugar and subbing in some savory spices and quality cheese.
Short bread is actually a specialty of Scottish design. It’s an age old tradition. Over there these ‘cookies’ and I used the term loosely would be called biscuits.
Short bread itself refers to butter laden cookies. Literally, the short means shortening. Shortening takes otherwise crumbly cookies to the next level.
Heavy cookies made lovingly with the good stuff, that’s what you get in these savory short bread cookies. As suggested though, it can be adapted to fit more modern palettes.
The addition of shredded sharp white cheddar & a bit of tangy Worcestershire sauce- these savory cookies are a delicious addition to any holiday table. This savory 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
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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
- Add the flour and pepper to a food processor fitted with the mixing attachment 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).
- Add cheese to the flour and pulse until they’re evenly incorporated, and then transfer the flour mixture into a separate, large bowl.
- Stir the milk and Worcestershire sauce into the flour mixture, mixing until evenly incorporated and ‘dough’ has formed.
- Transfer the dough to a clean work space, 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.
- 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.
- Bake at 350 degrees until golden, about 12 minutes, rotating the baking sheets between the shelves halfway through baking.
- 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.