Thursday, December 1, 2011

Savoury Shortbread

Most people associate shortbread with the holidays but I think they work well as an appetizer or to enjoy with your favourite glass of wine all year round!
There are so many combinations for savoury shortbread that it's good to just look at the ingredients you already have in your fridge and go from there.   I like the combination of using a cheese and a fresh herb - sharp cheddars go great with rosemary,  mild cheddars go well with garlic and just think of the possibilities that go with asiago!  Gulp.... so good.
Last week I purchased some fresh sage for a braised beef recipe and had a ton left over.   I always keep a big block of parmesan in my freezer so behold I had my combo!

In a bowl mix together 2 cups flour,  1 cup butter, 1/2 cup grated parmesan (or other cheese), 20 small leaves of sage (chopped) and a tsp of salt (I like to mix half regular salt with corse salt)  I also added a pinch of cayenne pepper and mustard powder.

Work ingredients together until the dough comes together.  If it's too dry add some more butter or a bit of water.

Here's a little tip - If you want to use your butter right from the fridge, grate it and it will become room temperature faster!

Once you dough comes together roll it out into logs in some plastic wrap and refrigerate for at least a half hour.

After you remove it from the fridge you can either cut it into rounds or if you prefer, you can  press into cookie rounds.

Place on parchment paper and bake at 400* for 10-15 minutes - until golden brown.