In mid-March JT and I went to the large National Home Show at the Enercare Centre. I found discounted tickets on Groupon AND I also found a Groupon discount code, which made the two tickets $17.80; that was an awesome deal because the regular price of the tickets are $20 each! These shows are getting more and more expensive and I really don’t understand why, the vendors pay through the nose to exhibit, AND the public pays a hefty entrance fee. The kicker was parking at $21! The Enercare Centre is not located downtown, it is slightly west but still within the city, but there is not much else around it — total money grab! And that completes my rant.
While at the show, there are always a few food vendors exhibiting and one of my favourites is a shortbread company who generously hands out samples. JT and I sampled one of their savoury shortbread cookies and I knew I had to make a batch. On the drive home, we brain-stormed the possible flavours and I knew the moment JT said caramelized onion that it had to be the one. We bought a very special sharp cheddar to accompany the sweet flavour of the caramelized onion, they were absolutely perfect!
Caramelized Onion and Cheddar Shortbread Cookies
A KitchenInspirations Original Recipe
Makes about 75 cookies that are about 3 cm in diameter.
To print recipe, please click here.
Ingredients:
- 114 g unsalted butter, room temperature
- 80 mL caramelized onions, slightly dried out, see notes
- 120 g sharp cheddar, grated
- 5 g sea salt
- 120 g “00” flour
- 90 g cornstarch
Directions:
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- Cream the butter, caramelized onions and grated cheddar until light and fluffy (about 5-8 minutes).
- Sift the salt, flour and cornstarch into the creamed butter mixture and mix until well combined but do not overmix.
- Create two disks and wrap in plastic wrap and freeze for 15 minutes or refrigerate for 30 minutes.
- Turn out to a lightly floured surface and roll about 4 mm thick.
- Cut with 3 cm round cookie cutter. Continue until the dough has been used up. Bake for 14-16 minutes or until lightly golden. Cool on a wire rack.
- Serve with wine or your favourite cocktail.
Notes:
- We used the KitchenAid Flex Edge Beater, it creams the cheese, butter and onion beautifully.
- We always keep caramelized onions in the freezer in ziplock baggies for such uses. I use this recipe.
- Spread the caramelized onion on a piece of parchment and allow it to sit for 10 minutes, this allows some of the moisture to wick out and will allow the shortbread its melt-in-the-mouthfeel.
- The cheddar we used today was a Welsh cheddar.
- The “00” flour we used was an imported Italian flour.
- The rolling pin we used was this one. To be honest, I don’t love it, it’s a pain to unscrew the disks that are not required but it does roll the dough out evenly.
The flavour of the caramelized onion shines in this delicate little savoury cookie.
