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Stilton and Rosemary Shortbread

[heart_this] · Dec 21, 2011 · 29 Comments

Stilton and Rosemary Shortbread

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

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

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.

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/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.)
Similar Recipes:
Gorgonzola and Pistachio Shortbread
Shortbread
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Bacon Maple Shortbread
Chocolate Cherry Balsamic Goat Cheese Shortbread
Chocolate Orange Rosemary Shortbread
Whipped Shortbread

Cookie, Food, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Elizabeth says

    December 21, 2011 at 12:56 am

    Looks great!

    Reply
  2. Girlie Blogger says

    December 21, 2011 at 1:27 am

    Yum. Roasemary!

    http://www.thegirlieblog.com

    Reply
  3. anniebakes says

    December 21, 2011 at 2:09 am

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

    Reply
  4. Kathy - Panini Happy says

    December 21, 2011 at 2:27 am

    I love the idea of savory shortbread!

    Reply
  5. The Culinary Chase says

    December 21, 2011 at 2:43 am

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

    Reply
  6. Helene says

    December 21, 2011 at 4:18 am

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

    Reply
  7. Rosa's Yummy Yums says

    December 21, 2011 at 6:34 am

    Delicious and perfect with a glass of white wine.

    Happy Holidays!

    Cheers,

    Rosa

    Reply
  8. Zee says

    December 21, 2011 at 10:46 am

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

    Reply
  9. Kathleen Richardson says

    December 21, 2011 at 11:15 am

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

    Reply
  10. Joanne says

    December 21, 2011 at 11:23 am

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

    Reply
  11. Melinda says

    December 21, 2011 at 1:41 pm

    You're my new favourite food blogger!

    Reply
  12. David says

    December 21, 2011 at 2:37 pm

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

    Reply
  13. anirac says

    December 21, 2011 at 3:59 pm

    great idea the mix betwen these cheese and rosmary!!

    Reply
  14. Shana says

    December 21, 2011 at 7:03 pm

    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.

    Reply
  15. Megan says

    December 22, 2011 at 5:33 am

    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 http://www.scrambledmegs.com
    I am always looking for new friends, especially if they are into food!
    x

    Reply
  16. Megan says

    December 22, 2011 at 5:34 am

    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 http://www.scrambledmegs.com
    I am always looking for new friends, especially if they are into food!
    x

    Reply
  17. Amy says

    December 22, 2011 at 12:01 pm

    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!

    Reply
  18. Cheria @ In Foods says

    December 22, 2011 at 8:05 pm

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

    Reply
  19. Johanna GGG says

    December 22, 2011 at 10:20 pm

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

    Reply
  20. Justin says

    December 23, 2011 at 11:27 pm

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

    Reply
  21. sf says

    December 24, 2011 at 3:23 pm

    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.

    Reply
  22. Kevin says

    December 25, 2011 at 12:52 pm

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

    Reply
  23. Annie says

    January 19, 2012 at 8:55 pm

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

    Reply
  24. JayBeeDee says

    December 6, 2013 at 11:04 am

    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!

    Reply
  25. kevin says

    December 10, 2013 at 2:26 pm

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

    Reply
  26. Amy says

    August 21, 2015 at 9:20 am

    Your stilton and rosemary shortbread looks great!

    Reply
  27. Lisa B. says

    December 2, 2016 at 11:08 pm

    Wow. What a great hostess gift a ti if these would make. Can't wait to try this recipe.

    Reply
  28. Alyssa says

    December 1, 2018 at 2:39 am

    My favorite shortbread is also savory — parmesan and fennel — by Blue Bottle Coffee here in San Francisco. This looks just as good if not better. Can’t wait to try it! https://www.bonappetit.com/recipe/parmesan-shortbread-with-fennel-and-sea-salt

    Reply

Trackbacks

  1. Week 2 Signature: Savory Biscuits – Foodie Learns to Cook says:
    April 11, 2020 at 2:28 pm

    […] sweetness like fig jam. I liked the idea of an herb paired with a cheese, so when I stumbled across Stilton and rosemary shortbread, I knew they’d be perfect. What’s more British than Stilton cheese? Unfortunately, […]

    Reply

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