Cheddar Rosemary Shortbread
 
 
Author:
Recipe type: Appetiser
Serves: 60
Ingredients
  • 2¼ cups soft white wheat milled on the pastry setting
  • ⅛ tsp. ground red pepper
  • ½ tsp. garlic salt
  • 2 sticks unsalted butter, cold and cut in 1 tbsp. slices
  • 2 cups sharp cheddar cheese, grated
  • ½ cup milk
  • 1 Tbsp. Worcestershire sauce
  • Fleur de Sel for sprinkling
Instructions
  1. Using the knife blade of a food processor, process the first three ingredients until well blended.
  2. Add the butter and process until mixture resembles course meal.
  3. Add the cheese and process until well combined.
  4. Pour into a large bowl and mix in rosemary, milk, and Worcestershire sauce. You may need to mix with your hand to get it combined thoroughly. It will stick together when well combined.
  5. Divide dough into two pieces. Form each piece into a log about 1½ inches in diameter and wrap each log in parchment.
  6. Refrigerate logs until firm (about 1 hour).
  7. Line two large baking sheets with parchment.
  8. Preheat oven to 350 degrees.
  9. Slice logs into ¼ inch slices and place on prepared pans.
  10. Sprinkle lightly with Fleur de Sel.
  11. Bake on two racks in oven for 14 to 16 minutes or until golden, switching racks at 7 or 8 minutes.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/cheddar-rosemary-shortbread/