I’m from Wisconsin. And I’m a fan of cheese. A huge fan of cheese. And shortbread…huge fan of that too. It never dawned on me to combine shortbread and cheese but the outcome is much like a Cheez-It, which just so happens to be my favorite cracker. These little shortbread treats were inspired by Land O’Lakes and the possibilities are endless. I opted for a white sharp cheddar cheese and a light sprinkle of salt to top them off. After I baked them I thought about how tasty they would be mixed with a bit of fresh thyme. Or tossed in ranch dressing mix. The sky is the limit! At any rate these are easy and delicious and make for a great snack.
Combine the flour, butter, salt and red pepper in the bowl of your stand mixer. Beat at a medium speed until a dough forms. Add in the cheese and any additional herbs you would like and whip until a ball of dough forms again. Shape the dough into a disc, wrap in plastic wrap and refrigerate for 2 hours.
Preheat the oven to 350°. Remove the dough from the refrigerator and place on a lightly floured surface. The dough will be difficult to roll out at first but as it comes to room temperature it will become easier. Roll the dough into a 1/4 inch thickness and using cutters or a pizza cutter, cut the dough into your desired cracker shape. Place the crackers on a baking sheet lined with parchment.
Mix together the egg white and water and gently brush on top of each cracker. Sprinkle the crackers with salt or herbs of your liking. Bake for 14-16 minutes, until the edges are golden. Remove from the oven and allow them to cool before removing from the pan. Enjoy your snack!
- 1 cup all-purpose flour
- ½ cup butter, softened
- ½ teaspoon salt
- Dash ground red pepper
- 2 cups shredded sharp white Cheddar cheese
- Combine flour, butter, salt and red pepper in bowl; beat at medium speed until dough forms. Add cheese; mix until ball forms. Shape dough into disk; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
- Heat oven to 350°F.
- Roll out dough on lightly floured surface to ¼-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1½-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
- Bake 14-16 minutes or until lightly browned around edges. Immediately loosen from pan; let cool on pan.