Shortbread means a high amount of fat/butter. That’s what makes this recipe so delicious, addictive (you’ve been warned!) and perfect for the holidays.
I like to package these in bags with ribbon to give as a gift. They’re also lovely on a cheese platter with chutney, nuts and dried fruit. Or served alongside a warm bowl of soup for a winter lunch.
Recipe makes 24. I use a little trick to make the clean up easier. I form the dough between plastic wrap – a time saver because it keeps your kitchen counter from getting dirty. More details in the recipe below.
1 and 1/4 cup all purpose flour
1 and 1/2 tsp dried thyme
1/2 tsp Keen’s dry mustard or Dijon
pinch black pepper
1 cup grated old white cheddar cheese (packed)
1 egg beaten
1 stick salted butter room temperature (half a cup)
flaky salt for sprinkling
Combine all ingredients in a bowl with a spatula. Dough should be crumbly. Knead 30 seconds and form a disc. Set out a large piece of cling wrap (plastic wrap). Transfer the dough to the cling wrap and shape it into a log with your hands. Roll the cling wrap around the log. Place log in fridge for one hour, or your freezer for ten minutes.
Preheat your oven to 350 degrees. Line a baking sheet with parchment. Once dough is cold use a sharp knife to slice it into 1/2 thick rounds and place on parchment lined sheets. Bake for 20 minutes or until bottoms are golden brown. My oven took exactly 20 minutes. Sprinkle a tiny pinch of flaky salt on each cookie when they come out warm from the oven. They already have salt from the butter and cheese, so a little pinch goes a long way. Let cool on the baking sheets. You can also store the log in the freezer for up to a month and bake just before company arrives. Enjoy!