You know when you feel a little peckish and crave a salty snack?
Then I suggest you make these fantastic cheese shortbread with very few ingredients. You can use any grated cheese you have at home and enrich them with spices and seeds if you like.
In no time you will have tasty shortbread for your appetizers.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 oz pecorino (grated)
- 1.75 oz grated Parmesan
- 1 cup cup spelt flour
- 5.5 tbsp butter
- to taste pepper
- to taste oregano
- egg (optional)
Tools
You don’t need big equipment to make cheese shortbread. It is an easy dough that can be made with a Thermomix or with a stand mixer, even with a food processor or by hand.
- 1 Stand Mixer stand mixer
- 1 Rolling Pin
- 1 Cookie Cutter
- Plastic Wrap
- 1 Baking Tray
- Parchment Paper
Steps
First, take the butter out of the refrigerator for about an hour, it should not be frozen.
Prepare all the ingredients to knead the cheese shortbread.
Put the dry ingredients first in the stand mixer or Thermomix, such as the flour and grated cheeses, then add the butter cut into pieces, spices (like pepper and oregano), and 1 whole egg.
Start kneading the ingredients; it will only take 4/5 minutes with the stand mixer (use the paddle attachment) or 30 seconds at speed 6 with the Thermomix.
When the mixture is almost compacted, you can turn it out onto the worktable and shape it into a dough ball with your hands and wrap it in plastic wrap.
Put the cheese shortbread dough in the fridge for about 30 minutes.
After resting, take the dough and roll it out with a rolling pin to a thickness of about 0.2 inches; you can use a cookie cutter in any shape you like to cut the cheese shortbread.
Line a baking tray with parchment paper, place the shortbread on the tray, and bake in a preheated oven at 356°F for 15 minutes.
Once baked, let them cool and enjoy your cheese snack.
Storage and Variations
The cheese shortbread can be easily stored in a closed container for a few days.
You can substitute margarine for butter.
You can use various spices or enrich them with pumpkin or poppy seeds.
It is also possible to bake the shortbread in a toaster oven or air fryer.
