Cheddar and Thyme Savoury Shortbread

Cheddar and Thyme Savoury Shortbread

These cheesy shortbread cookies are a great addition to any cheese platter or charcuterie board.

• 2 cups (500 mL) all-purpose flour
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• Pinch cayenne pepper
• 1 cup (250 mL) unsalted butter, at room temperature
• 1 tbsp (15 mL) finely chopped fresh thyme
• 2 cups (200 g) finely shredded Balderson Double Smoked Cheddar Cheese, divided

1. Stir together flour, salt, pepper and cayenne until combined; set aside. In separate bowl, beat butter until light and fluffy. Add flour mixture and thyme; beat on low speed just until dough comes together. Beat in 1 1/2 cups (150 g) Cheddar just until combined (do not overmix).
2. Divide dough into two portions. Wrap in plastic wrap and refrigerate for 30 minutes.
3. Preheat oven to 350°F (180°C). One at a time, on lightly floured work surface, roll out each portion of dough into 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) round cookie cutters, cut out shortbread rounds, rerolling scraps once. Place on parchment paper¬–lined baking sheet, spacing at least 2 inches (5 cm) apart. Refrigerate for 10 minutes. Sprinkle tops of rounds with remaining Cheddar.
4. Bake in batches for 15 to 20 minutes or until pale golden on bottom. Let cool completely on rack.

TIP:

Sprinkle sesame seeds over shortbread rounds before baking if desired.