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Savory Shortbread
Recipe Summary
Yield: Makes about 12 dozen
Ingredients
Ingredient Checklist
2 1/4 cups all-purpose flour
1/8 teaspoon cayenne pepper
1 cup (2 sticks) salted butter, chilled and cut into small pieces
2 cups grated sharp cheddar cheese
1/2 cup milk
1 tablespoon Worcestershire sauce
Gallery
Savory Shortbread
Recipe Summary
Yield: Makes about 12 dozen
Gallery
Savory Shortbread
Savory Shortbread
Savory Shortbread
Recipe Summary
Yield: Makes about 12 dozen
Recipe Summary
Yield: Makes about 12 dozen
Yield: Makes about 12 dozen
Makes about 12 dozen
Ingredients
Ingredients
- 2 1/4 cups all-purpose flour
- 1/8 teaspoon cayenne pepper
- 1 cup (2 sticks) salted butter, chilled and cut into small pieces
- 2 cups grated sharp cheddar cheese
- 1/2 cup milk
- 1 tablespoon Worcestershire sauce
Directions
Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.
Reviews (9)
Add Rating & Review
155 Ratings
5 star values:
27
4 star values:
57
3 star values:
50
2 star values:
18
1 star values:
3
Reviews (9)
Add Rating & Review
155 Ratings
5 star values:
27
4 star values:
57
3 star values:
50
2 star values:
18
1 star values:
3
Add Rating & Review
155 Ratings
5 star values:
27
4 star values:
57
3 star values:
50
2 star values:
18
1 star values:
3
155 Ratings
5 star values:
27
4 star values:
57
3 star values:
50
2 star values:
18
1 star values:
3
155 Ratings
5 star values:
27
4 star values:
57
3 star values:
50
2 star values:
18
1 star values:
3
- 5 star values:
- 27
- 4 star values:
- 57
- 3 star values:
- 50
- 2 star values:
- 18
- 1 star values:
- 3
Martha Stewart Member
Rating: 5 stars
10/03/2019
substituted Uplands Cheese 'Pleasant Ridge Reserve' for cheddar, and used the shortbread as the base for a "perfect cheese bite."
Shortbread/Pear Compote w/ crushed Marcona almonds/Pleasant Ridge Reserve
Martha Stewart Member
Rating: 5 stars
12/24/2018
I think these were the best! It made my Christmas! I didn't use any milk but maybe because I used more cheese and butter? I baked 8 dozen. We patted the dough flat (too soft to
Martha Stewart Member
Rating: 1 stars
02/13/2018
This is the worst "Martha Stewart" recipe I have ever tried. I am a seasoned baker. This is more like a biscuit recipe than a cracker or "shortbread". There is not enough flavor, and they would not firm up, and definitely wouldn't hold a topping without breaking in 3 pieces under the weight.
Martha Stewart Member
Rating: Unrated
02/08/2013
I made this recipe exactly as stated (with conversions to UK measurements from http://www.deliaonline.com/conversion-tables.html), and it's absolutely delicious. I would say the trick with the dough is to handle it as little as possible and make sure it chills in the fridge for a long time before slicing. I got about 55 out of the batch, but some were smaller than others. Such an easy recipe for drinks parties or appetisers :-)
Martha Stewart Member
Rating: Unrated
01/18/2013
This is a very sloppy mixture that worked much better when I put it in the freezer to firm up, then worked quickly before it got soft again. I'd probably use half the amount of milk next time but maybe it depends on the cheese.It makes about 30 shortbreads even when cut really thin. I loved the taste and texture but to get the golden colour I flipped them and cooked them for another 5 mins.
Certainly I had no hope of making lovely little rounds of shortbread - I got rectangles.. kind of.
Martha Stewart Member
Rating: 5 stars
12/10/2011
This is a very tasty recipe. You can bake for twelve minutes and you will get a more shortbread textured round that is not quite golden brown on top or you can bake until golden brown and get a more cracker like round. If you intend to eat these on their own I suggest sprinkling the tops of the rounds, prior to baking, with some sea salt just to give some more of that salty snack flavor.
Martha Stewart Member
Rating: Unrated
11/19/2010
I followed the recipe exactly. I had to bake for 14 minutes too. I had a little difficulty slicing the roll, so I kept it wrapped and sliced thru the parchment. My shortbreads were more square than perfectly round and formed as in photo. I didn't end up with 12 dozen either! Could that be a typo?
Martha Stewart Member
Rating: Unrated
06/01/2009
Maybe it's because I used extra sharp white cheddar, but my shortbreads looked nothing like the picture! They looked more like...potato pancakes. But delicious, nonetheless.
Martha Stewart Member
Rating: Unrated
03/04/2009
These are tasty little nibbles. I baked the first batch according to the directions but found that they were crisper if cut 1/8 inch and baked for 14 minutes. Otherwise they weren't crisp in the center.
Martha Stewart Member
Rating: 5 stars
10/03/2019
substituted Uplands Cheese 'Pleasant Ridge Reserve' for cheddar, and used the shortbread as the base for a "perfect cheese bite."
Shortbread/Pear Compote w/ crushed Marcona almonds/Pleasant Ridge Reserve
Rating: 5 stars
Rating: 5 stars
12/24/2018
I think these were the best! It made my Christmas! I didn't use any milk but maybe because I used more cheese and butter? I baked 8 dozen. We patted the dough flat (too soft to
Rating: 1 stars
02/13/2018
This is the worst "Martha Stewart" recipe I have ever tried. I am a seasoned baker. This is more like a biscuit recipe than a cracker or "shortbread". There is not enough flavor, and they would not firm up, and definitely wouldn't hold a topping without breaking in 3 pieces under the weight.
Rating: 1 stars
Rating: Unrated
02/08/2013
I made this recipe exactly as stated (with conversions to UK measurements from http://www.deliaonline.com/conversion-tables.html), and it's absolutely delicious. I would say the trick with the dough is to handle it as little as possible and make sure it chills in the fridge for a long time before slicing. I got about 55 out of the batch, but some were smaller than others. Such an easy recipe for drinks parties or appetisers :-)
Rating: Unrated
Rating: Unrated
01/18/2013
This is a very sloppy mixture that worked much better when I put it in the freezer to firm up, then worked quickly before it got soft again. I'd probably use half the amount of milk next time but maybe it depends on the cheese.It makes about 30 shortbreads even when cut really thin. I loved the taste and texture but to get the golden colour I flipped them and cooked them for another 5 mins.
Certainly I had no hope of making lovely little rounds of shortbread - I got rectangles.. kind of.
Rating: 5 stars
12/10/2011
This is a very tasty recipe. You can bake for twelve minutes and you will get a more shortbread textured round that is not quite golden brown on top or you can bake until golden brown and get a more cracker like round. If you intend to eat these on their own I suggest sprinkling the tops of the rounds, prior to baking, with some sea salt just to give some more of that salty snack flavor.
Rating: Unrated
11/19/2010
I followed the recipe exactly. I had to bake for 14 minutes too. I had a little difficulty slicing the roll, so I kept it wrapped and sliced thru the parchment. My shortbreads were more square than perfectly round and formed as in photo. I didn't end up with 12 dozen either! Could that be a typo?
Rating: Unrated
06/01/2009
Maybe it's because I used extra sharp white cheddar, but my shortbreads looked nothing like the picture! They looked more like...potato pancakes. But delicious, nonetheless.
Rating: Unrated
03/04/2009
These are tasty little nibbles. I baked the first batch according to the directions but found that they were crisper if cut 1/8 inch and baked for 14 minutes. Otherwise they weren't crisp in the center.
All Reviews for Savory Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Savory Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
