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Savory Shortbread - White Cheddar Shortbread Appetizer

Updated on January 6, 2014

A friend of mine shared this savory shortbread recipe with me after she had brought them to a work function. They were so delicious it was hard to stop eating them. I am a sucker for cheese and I love those cheese twists that just melt in your mouth. This was a similar experience. There is the tartness of white cheddar and then the sweet, sour bite of the onion jam along with the melt-in-your-mouth texture of shortbread. And these are great as a finger food and are easy to transport.

Preheat the oven to 350 degrees Fahrenheit. (Wait until after the dough is chilled)

You will need the following room temperature items for the shortbread:

8 oz of white cheddar cheese, finely shredded (I use Cabot or Cracker Barrel cheese)


  • 1/2 cup butter
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp ground pepper, freshly ground is best

In a large bowl place the cheese, butter, flour and the salt and pepper. Beat with a mixer on medium speed until combined or I just use a fork and then work the dough until it holds together with my hands in to a ball. Divide in half. Line two 8x8 square pans ( I just used the disposable aluminum ones from the store) with plastic wrap. Press half the dough in to each pan evenly. Cover and chill for 30 minutes. Then take each pan and turn it over on an ungreased big cookie sheet, carefully peel of the plastic wrap. Then cut the dough in to eight 1-inch strips. Then cut crosswise in to four 2-inch rectangles that make 32 rectangles, do not separate the rectangles. Repeat with the other half and then with a floured fork prick each one 2 or 3 times. Sprinkle lightly with sea salt if you like. You can really make them any size you want, I like larger pieces and smaller pieces, I'm not too picky.

Spread in to the pans, then chill
Spread in to the pans, then chill

Bake for 20 to 25 minutes or until light brown. Cut the shortbread while warm and transfer to a wire rack to cool.

Then top half of the shortbread rectangles with a tsp of onion jam (I use Stonewall Kitchen's Roasted Garlic and Onion Jam) and place the other half on top to form sandwiches, or to stretch it farther just top one or display them with the jam in a pot so your guests can choose what they want. There are many varieties of toppings you could use like chutneys, pickled jams, something with a bit of a tang works well with this shortbread. I have also used sharp cheddar in this recipe, which were good plain without any toppings. The onion jam just wasn't a good mix with the sharp cheddar, but you might like it. Enjoy!

Another Savory Shortbread Recipe -

Black Pepper Shortbread - I love these with cottage cheese!

1 cup room temperature salted butter

1 1/2 cups shredded white Cheddar

2 cups all-purpose flour

1 tbsp ground black pepper

3 tbsp milk

Preheat oven to 325 degrees F. Line cookie sheets with parchment.

Using electric mixer, beat butter and then beat in the cheese. Gradually stir dry ingredients into butter mixture, alternating with the milk.

Transfer dough to lightly floured work surface. Roll out dough to ΒΌ-inch thick. Then using 2-inch cookie cutter, cut out rounds, gather the scraps, re-roll and cut out more. Place on the lined cookie sheets.

Bake in for 15 to 20 minutes or until golden.Transfer to rack to cool.

And for something completely different try Green Tea Shortbread!


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    • Eiddwen profile image

      Eiddwen 4 years ago from Wales

      Mmm another great recipe to save.