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.
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
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 18
A buttery savoury shortbread with tangy stilton cheese, rosemary and a touch of pepper.
- 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
- Cream the cheese and butter.
- Mix in the flour, cornstarch, salt and pepper.
- Mix the dry ingredients into the wet ingredients followed by the rosemary.
- Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them.
- Place the baking sheet in the fridge and chill for at least 30 minutes.
- Bake in a preheated 350F/180C 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.)