Wednesday, June 19, 2013

Herb and Cheese Shortbread Rounds

At this time of year my husband and I like to slow things down. The television doesn't get turned on as often, time is spent putzing in the garden, enjoying the many hiking trails that surround our home, or spending time by the water.

With the fresh ocean air we get this time of year, it elevates the appetite and I like nothing better in the early evening than to sit back and listen to the waves, or the birds in my back yard...

And enjoy a drink and a pre-dinner snack.

My Herb and Cheese Shortbread Rounds are the perfect thing on a Weekday Wednesday because the dough can be made ahead of time and stored in the refrigerator or freezer.

Cut into rounds, sprinkle with sea salt, bake in a 350 oven, and serve warm with a glass of wine, lemonade, or iced tea and you have a wonderful way to beat the mid-week blues!

This is also a fabulous thing to have on hand for unexpected guests or entertaining.

Visit the printable recipe here: Herb and Cheese Shortbread Rounds

Please enjoy my easy to follow step by step video!

  • 1/2 cup butter at room temperature
  • 1 cup  all purpose flour
  • 1/4 cup grated sharp cheddar cheese
  • 1/4 cup shredded Gruyere cheese
  • 1 tsp fresh thyme leaves
  • 1/4 tsp fresh lavender (optional)
  • 1 tsp truffle salt or coarse sea salt
  1. In a medium bowl using your hands, mix together the butter, flour, cheeses, and herbs until its the consistency of cookie dough.
  2. On a piece of plastic wrap, form the dough into a log app 2 inches in diameter. Wrap tightly in the plastic wrap and chill 2 hours or overnight. The log can also be frozen at this point to use later. 
  3. Preheat oven to 350. Linea cookie sheet with parchment paper.
  4. Unwrap the log and cut into 1/4 inch slices. 
  5. Arrange the slices on the parchment covered sheet and sprinkle the slices with salt. Bake for 12-15 minutes until light golden in colour. Cool completely before serving.

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