Closet Cooking Logo

Stilton and Rosemary Shortbread

Stilton and Rosemary Shortbread

Shortbread has to be one of my favourite holiday cookies! It is so easy to make and with its crispy outside and melt in your mouth buttery good inside, they are almost impossible to resist. I recently read an article in the newspaper about a local company making shortbread, The Coach House Shortbread Company, where they mentioned that they make savoury shortbreads in addition to sweet ones! I had never even thought about the possibility of a savoury shortbread and I knew that I would have to try some as soon as I heard the idea!

After taking a quick look at some different savoury shortbread ideas, I settled on a stilton and rosemary shortbread which sounded really good. Shortbread generally has four main ingredients; flour, cornstarch, butter and salt and for this shortbread we are only adding three more, the stilton, rosemary and some fresh cracked black pepper for a bit of bite. The stilton is brought up to room temperature and then creamed into the butter so that the blue cheese flavour will be evenly distributed in the cookies. After the dough has been made it needs to chill out for a while in the fridge before being baked. After just a few minutes of baking your place will quickly fill up with the amazing aroma of blue cheese which will make it hard to wait for them to finish.

Stilton and Rosemary Shortbread

The savoury stilton and rosemary shortbread turned out even better than I imagined it would! As I said, it is really hard to go wrong with buttery melt in you mouth shortbread and the stilton and rosemary flavours in this one are just fantastic! This kind of savoury shortbread would be perfectly at home on a platter along with some meats, cheeses and fruits for your holiday parties.

Stilton and Rosemary Shortbread

A buttery savoury shortbread with tangy stilton cheese, rosemary and a touch of pepper.


Servings: makes 18-36 cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 1 cup stilton, rooms temperature and crumbled
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup flour
  • 1/2 cup cornstarch (or more flour)
  • 1/4 teaspoon salt
  • 1/2 teaspoon coarse grain pepper
  • 1 tablespoon rosemary, chopped
Directions
  1. Cream the cheese and butter.
  2. Mix in the flour, cornstarch, salt and pepper.
  3. Mix the dry ingredients into the wet ingredients followed by the rosemary.
  4. Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them.
  5. Place the baking sheet in the fridge and chill for at least 30 minutes.
  6. Bake in a preheated 350F oven until they just start to turn a light golden brown, about 8-14 minutes, remove and let cool. (Note: The shortbread will still be rather soft when it is done but it with crisp up as it cools.)

Similar Recipes:
Gorgonzola and Pistachio Shortbread
Shortbread
Almond Crescent Cookies
Bacon Maple Shortbread

25 comments:

Elizabeth said...

Looks great!

Girlie Blogger said...

Yum. Roasemary!


http://www.thegirlieblog.com

anniebakes said...

what a wonderful holiday offering, kevin! Happy holidays to you and yours, Anne

Kathy - Panini Happy said...

I love the idea of savory shortbread!

The Culinary Chase said...

Kevin, these look absolutely scrumptious! I'm definitely going to make this. Merry Christmas!

Helene said...

We love shortbread in this house. I have never heard of Stilton and Rosemary shortbread. I bet it's really good.

Rosa's Yummy Yums said...

Delicious and perfect with a glass of white wine.

Happy Holidays!

Cheers,

Rosa

Zee said...

Rosemary always add a very nice flavor and aroma to everything.. Thanks for sharing and merry Christmas!

Kathleen Richardson said...

I'm trying new cheeses these days and don't remember ever having had Stilton. I'm definitely bookmarking this one.

Joanne said...

I think savory shortbreads are totally the cool kids on the block. Loving this flavor combination! Rosemary tastes like comfort to me.

Melinda said...

You're my new favourite food blogger!

David said...

This looks great! I have fresh rosemary and was looking for a recipe I could use it in. THANKS!

anirac said...

great idea the mix betwen these cheese and rosmary!!

Shana said...

I love coach house shortbreads! I usually buy several tubes at the Christmas One of the Kind Show and will eat them all myself if left alone. I especially like their 12 yr cheddar and chipotle and the thyme and asiago with pink peppercorns. I can't wait to try your recipe and make my own at home!

Here is wishing you a wonderful holiday season filled with delicious food.

Megan said...

Found your post on Tastespotting. I love your blog and your photos are lovely! Hope you enjoy the Christmas season. Feel free to pop over and say hi or subscribe sometime at www.scrambledmegs.com
I am always looking for new friends, especially if they are into food!
x

Megan said...

Found your post on Tastespotting. I love your blog and your photos are lovely! Hope you enjoy the Christmas season. Feel free to pop over and say hi or subscribe sometime at www.scrambledmegs.com
I am always looking for new friends, especially if they are into food!
x

Amy said...

How interesting. I make rosemary shortbread every year (in the shape of a Christmas tree), but I've never considered adding gorgonzola to the mix! Sounds intriguing!

Cheria @ In Foods said...

That looks delicious! What a great idea! Awsome combination, will try for sure!

Johanna GGG said...

love the sound of savoury shortbread - so much sugar around at this time of year that this would be lovely

Justin said...

I always thought of shortbread as an inferior sort of biscuit, but this sounds brilliant.

sf said...

Thanks for the idea! I had leftover blue cheese (nothing fancy like Stilton or Gorgonzola) that needed using up and a rosemary bush next to the house, so I'm in the middle of making it and the dough is resting in my refrigerator at the moment. One detail you neglected to mention is size. How thick and how wide should the rounds be to cook in the time you gave? I'm thinking I should aim for a "generous" quarter inch thick by less than two inches (maybe an inch and a half) across, but I'd like some guidance.

Kevin said...

sf: I generally aim for1/4 inch thick and about 1 to 1 1/2 inches across. Enjoy!

Annie said...

I found your recipe and have made these 4 times since! PERFECT with wine and a nice break from the ordinary. Thanks for posting!

JayBeeDee said...

Hi Kevin! I LOVE LOVE LOVE your blog. Your recipes are wonderful but I also just love your obvious enjoyment of cooking, it really comes through in your writing. The first recipe I made from your blog was the cranberry turtle bars recipe (which was just fantastic) and now I am hooked. :) Made this shortbread the other day and could not believe how delicious it was, I am officially a savory shortbread convert. Next I may try gruyere and sage. Thank you for your wonderful blog, looking forward to trying more of your recipes!

Kevin Lynch said...

JayBeeDee: I am glad that you have been enjoying my recipes! I need to get working on some shortbread as well! :)

Post a Comment