Cheddar Cheese Shortbread with Goat Cheese Garnishes
Recipe Date:
March 5, 2018
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
A savory shortbread "cookie" or "cracker" with a crumbly texture. Pair with one of our dry or semi-dry Rieslings.
Ingredients
- 1/2 cup butter, room temperature
- 1 cup unbleached white flour
- 1 tbsp ground flax seed
- 1 tbsp teff flour (optional - or replace with additional flax or cornmeal, etc)
- 6 ozs sharp cheddar cheese (such as Yancey's Fancy XXX Cheddar)
- 2 tsps chopped dried herbs of choice - rosemary or thyme or combo
- 1/2 tsp ground tumeric (for color - optional)
- 1/2 tsp garlic powder (optional)
Directions
Put all ingredients in a large-bowl food processor and blend until the dough forms one or two large clumps. Remove and roll into a log about 1 1/2" to 2" in diameter. Wrap the log in wax paper and put in the refrigerator to chill until firm.
Preheat oven to 350ºF. Remove wax paper and slice the log into crackers about 1/4" thick. Put on a cookie sheet and bake ten to fifteen minutes until barely browned. Remove gently from the cookie sheet and let cool on a baking rack.
French-Flavored Seasonal Goat Cheese & Garnishes:
Cream 4 ounces of plain goat cheese with 4 ounces of cream cheese and 1-2 tablespoons of cream. Divide the cheese into small dishes to flavor each with different spices; such as:
- Spring: Add ¼ cup ground cashews. Garnish with finely chopped chives.
- Summer: Add rosemary, thyme, and honey – to taste. Garnish with a whole raw almond.
- Fall: Add Moroccan spices (small amount of lemon juice, chili powder, cumin, oregano, garlic powder, ginger, turmeric, honey, salt, and pepper) to taste. Garnish with pumpkin seeds or pepitas.
