White Cheddar Shortbread
"Delicious savoury nibbles to pair up with a glass of wine or bubbly "
Ingredients
Nutritional
- Serving Size: 1 (12.1 g)
- Calories 37.8
- Total Fat - 2.1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0.1 mg
- Sodium - 20.7 mg
- Total Carbohydrate - 4.1 g
- Dietary Fiber - 0.2 g
- Sugars - 0.3 g
- Protein - 0.6 g
- Calcium - 2 mg
- Iron - 0.1 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In large food processor, pulse red pepper until finely chopped. Add white cheddar cheese, butter, flour, sugar, chili powder and salt. Pulse until dough starts to hold together, adding water a little at a time until dough holds together when squeezed.
Step 2
Turn out dough into a bowl and knead lightly into a smooth dough. Shape into a flat square. On a sheet of parchment paper with a floured rolling pin, roll out to a 9-inch square, about 1/2-inch thick. Slide onto a baking sheet and refrigerate for at least 20 min or until cold.
Step 3
Meanwhile, preheat oven to 300°F.
Step 4
Using a pizza cutter or a knife, cut square into 8 equal strips. On a diagonal, make seven cuts along each strip, about 1 inch (2.5 cm) apart, into 56 diamonds (there will be triangles at the ends of the strips – either press together into diamonds or bake as triangles).
Step 5
Lightly brush tops with egg white and sprinkle with coarse sea salt. Separate shortbread pieces on the parchment so they are at least 1/2 inch (1 cm) apart, using a second parchment-lined baking sheet if necessary.
Step 6
Bake, one sheet at a time, for about 27 min or until firm and just starting to turn golden around the edges. Let cool on pan on a wire rack for 3 min then transfer to rack. Serve warm or let cool.
Step 7
Shortbread can be stored in a cookie tin at room temperature for up to 5 days. Warm in a 350°F oven for about 5 min before serving.
Tips
No special items needed.