White Cheddar Shortbread

15m
Prep Time
27m
Cook Time
42m
Ready In

Recipe: #7589

October 28, 2012



"Delicious savoury nibbles to pair up with a glass of wine or bubbly "

Original is 56 servings

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.

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