Spicy Cheddar Shortbread
Makes:about 40 cookies
Serve these savoury shortbreads as an appetizer with a salad or take them on a picnic instead of cheese and crackers. A touch of cayenne pepper gives them a nice, delicious bite.
|3/4 cup||175 mL butter, softened|
|1 1/2 cups||375 mL Robin Hood® Original All Purpose Flour|
|1/4 cup||50 mL corn starch|
|1/2 tsp||2 mL salt|
|1/2 tsp||2 mL cayenne pepper|
|1/4 tsp||1 mL pepper|
|2 cups||500 mL grated cheddar cheese|
- Preheat oven to 350ºF (180ºC). Grease baking sheets or line with parchment paper.
- Beat butter until light and creamy in a large bowl using an electric mixer. Add flour, corn starch, salt, cayenne pepper and pepper. Mix until well combined. Add cheddar cheese and mix at low speed until incorporated (do not over mix). Divide dough in half.
- Roll out half the dough on lightly floured surface to ¼” (5mm) thickness. Using a 1 ½”-2” (3-5cm) cutter, cut out rounds and place 2” (5cm) apart on prepared baking sheets. Gather up scraps and repeat with remaining dough.
- Bake in preheated oven 15 to 17 minutes, or until golden.
|Servings Per Recipe||Per 2 cookies (28 g)|
|Saturated Fat||6.8 g|