At the Delicious Food Show, JT and I happened upon a lovely vendor who makes the most beautiful savoury Shortbread Cookies. You know that I’m definitely more of a savoury person (no pun intended!) so I was excited to make these delicate little cookies as soon as I got home. I didn’t want the rosemary to be too overwhelming so there isn’t that much of it, feel free to add more. You could also brush the tops with a beaten egg and sprinkle a little flavoured sea salt on each one, but I didn’t want to fuss that much. I served these for cocktails with one of our neighbours as part of an antipasto platter. They were very much appreciated!
Cheddar Rosemary Shortbread Cookies
Makes about 72 little single bite cookies. Original recipe can be found here.
Ingredients:
- 227 g Old Cheddar Cheese (or any other sharp cheese that would pair well with rosemary)
- 1 tsp salt (or less if using a saltier cheese)
- 2 1/2 cup Flour (cake and pastry)
- 227 g unsalted butter at room temperature
- 2 tbsp finely chopped fresh rosemary
Directions:
- Sift together salt and flour; set aside. Using electric mixer with cookie dough hook, cream together cheese and butter until well blended.
- Gradually add dry ingredients: if dough becomes too thick, use a wooden spoon to stir but don’t work it too much, this is shortbread so you don’t want to activate the glutens too much. Divide dough in half and shape into rounds; wrap well in plastic and chill for at least 1 hour or freeze for another time.
- Preheat oven to 350° F (177° C). Line baking sheets with parchment paper. Roll the dough quickly into 2mm or 1/4″ thick sheet and cut with a small cookie cutter (I used 4 cm or 1 3/4″ round for these, they do shrink a bit). Put dough into refrigerator while waiting to bake batches.
- Bake just until slightly golden, about 15-20 minutes. Remove from baking sheets and cool on a wire. Store in an air tight container or freeze, as I do. To serve, thaw desired amount at room temperature and serve.
We loved these little gems! Super easy to make. The instructions don’t say when to add the rosemary, so I added to the dry ingredients. It took well over 30 minutes for the dough to soften enough to roll. These are truly addicting – I keep coming back for “just one more”!!! I made these based on Chef Potpie’s recommendation for Best of 2023 at Food Friends & Fun. Thanks for sharing a very lovely recipe, and one that will certainly be repeated!
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Hi Lori, welcome to my blog. Thank you for your feedback on my Cheddar Rosemary shortbread cookies. I will update the rosemary addition, thank you for pointing it out.
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These will go so well with wine! I want to give these in my Christmas baskets this year, and I like to take a practice run on things I’m giving away. I made the dough yesterday and baked them today. The dough had to sit out on the counter for about 40 minutes or so until it was ready for rolling. My husband and I just can’t resist coming back for “just one more,” so it’s a good thing I have time to make more before the holidays! The fact that they freeze so well makes them great for gift baskets, because I can make them ahead. These are going to be hit! Thank you for sharing this keeper recipe, Eva!
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Thank you so much! I just love having feedback on my recipes. So happy that it worked out well for you.
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[…] 7. Cheddar rosemary shortbread cookies […]
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can these be prepared and then baked the next day
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Hi Jean, I don’t see why not, I usually bake a bunch and freeze them but if you are planning to serve them the next day, just make sure you pack them away cool and in a dry spot. Thank you for your comment on my blog.
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I’m confused about the cake and pastry flour in the ingredient list. Not regular all purpose? Is the cake and pastry supposed to be half and half?
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Hi Mary, welcome to my blog, thank you for your comment. In Canada, we have a specific type of flour called “Cake and Pastry” flour, which is a fine textured flour made from soft wheat. Apparently, you can make cake and pastry flour by adding some cornstarch to All Purpose flour but I’ve never done it before so I can’t be sure of the proportions, I’m sure you can find something on Google.
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mary, I’ve made them several times with AP flour and they came out just fine! 🙂
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I made these last year and fell in love with them.
Will continue to make them year around. Thanks for a great recipe.
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Thanks Jane, glad you enjoy them to make them again and again.
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Is there a way to use almond flour?
I can’t have all purpose.
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Hi Charla, I haven’t tested shortbread cookies with almond flour, sorry, can’t even guess.
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Did I leave out an ingredient? I don’t think so. They turned out more like a thin biscuit, not at all shortbread or cracker.
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Hi Debra, I’ve been making these for years and they always work out; did you roll them out too thinly? I don’t see why they turned out thinly like a biscuit. I’ll give the recipe another try tomorrow, perhaps it’s a measurement thing, so I’ll put the flour into grams and not cups as cup size differs from country to country.
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Is it self raising flour or plain
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I only use all-purpose, unbleached.
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These things are delicious. I made them to give to my bookclub, every single person asked for the recipe. My favorite way to eat them is with wine…yum!
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Thank you for your feedback, made me smile on this rainy day.
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Me too, great with wine.
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I like your recipes and shall give at least one time try to your recipes. Thanks for sharing, Eva!
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Thank you Amy, welcome to my blog. I hope you enjoy them.
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G’day! subtle but yum, Eva, true!
Love the combination of rosemary and cheddar and these are now on my list to do! Thank you!
Cheers! Joanne
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Oh, these shortbreads sound sensational. I love savoury cookies hence the only cookie recipe on my blog is savoury cookie 🙂
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Thanks so much, welcome to my blog.
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And I thought shortbread cookies couldn’t get any better…. 😉
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Thank you Fati.
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I keep waiting for an occasion to try a savoury cookie recipe, I am ashamed to say I have been keeping for years, but after observing your swift response, Eva you inspire me. Will the girl ever be disappointed to find cookies without chocolate tomorrow!
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Thank you Zsuzsa, i do hope your first savoury cookie was successful. My dear Mom used to make pogácsa every year in the fall.
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Just found your blog while I was browsing another one. These shortbread cookies look absolutely divine!! I wish I was at that food show 🙂 Thanks for sharing the wonderful recipe!
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Thank you and welcome to my blog.
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Savoury anything is right in my wheelhouse. Everything on that table looks delicious.
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Thanks do much Maria, it was a lovely dinner indeed.
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Eva, don’t tempt me… I have just come back from Germany… Sausages, potato salads, huge breakfasts, excellent unfiltered beer… The cookies look fantastic!
The evening looks like a real feast! I wish I were invited too 😉 I am intrigued by ice wine syrup. Is it made from the famous Canadian ice wine? How do you use it? This wine will be the first alcoholic beverage I taste if I ever come to Canada.
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Hi Sissi, it is indeed made from our famous ice wine. Ice wine innately is rather syrupy and thick, but the syrup is even thicker. I have brushed it on salmon, poured it over cheese (like you might do with honey), caramelize nuts with it, and even drizzle it over a dessert, ice cream or even fruit. It’s quite versatile.
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You have an enviable social life Eva 😉 and that platter looks gorgeous! I agree, savoury shortbread are my favourite variety as well and there’s no end to the variations… so much fun to play with. Your cookies look very festive with the scalloped edging and the perfect size bite. It makes me sad when the light fades in the fall… on the positive side, 23 degrees and glorious sunshine here today — gotta say, I’m liking it! :O).
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Hi Kelly, I can see how your temperatures can be preferred, but perhaps I can tempt you with snow? Fortunately we haven’t had any yet, but I’m sure we’re in for a good dump soon. The biscuits are definitely moreish.
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Oh, boy…my mouth is watering! I think I could easily eat a couple handfuls of these savory cookies…and come back for more!
PS…your sweet comment made my day! I’m glad the short cut version of puff pastry came to your rescue 🙂
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Thanks Liz, they certainly are addictive. Your pastry turned out wonderfully.
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Cheese biscuits are so delicious! I find it very hard to stop at one for cheese biscuits whereas with sweet ones, one is enough 🙂
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Thank you kindly Lorraine, they are dangerous little bites for sure.
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nice..
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Thank you.
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