Asiago Lemon Thyme Shortbread

Asiago Lemon Thyme Shortbread is a buttery, savory shortbread cracker perfect for the cocktail hour! Add them to a cheese platter for a luxury touch.


Shortbread is such an elemental food; the rubbing together of flour and butter and sugar produces the most satisfying crumbly buttery texture when it’s baked.

Usually I get the urge to make shortbread during the colder months, and shortbread cookies are a holiday gift giving staple in our house. But this savory Asiago Lemon Thyme Shortbread calls for a glass of wine on the deck. Perfect for entertaining. They’d be a great addition to a cheese board. And so much more satisfying than a cracker.

Shortbread crackers are make ahead friendly

The great thing about shortbread is you can make it ahead and keep the dough in the fridge or freezer to slice and bake when you need it. Unexpected guests won’t be a problem when you’ve got a log of this dough on hand.

Quickly process the dough in a food processor

I like to make shortbread in my food processor, it’s quick and easy. Everything goes in at once, and all you do is pulse the machine until the dough comes together. The dough will be crumbly, it doesn’t have to be in one lump, but it takes a little experience to recognize this stage. I like to finish bringing it together with my hands.

Form your dough into a log

Turn the dough out onto a board and form it into a 7-8 inch log, just like slice and bake cookies.

Wrap your dough tightly in plastic

After wrapping, put the the dough in the fridge and chill for a few hours or longer. You can freeze the dough at this point, too.

Slice and bake!

When you are ready to bake, just slice the dough with a sharp knife to about 1/4 to 3/8 of an inch. Arrange the slices on a parchment paper lined baking sheet and bake for about 10 minutes. Your kitchen will smell of lemon, cheese and thyme.

Tip for baking shortbread

  • Don’t wait for shortbread to turn brown in the oven, it should only be very lightly golden around the edges. If you wait for it to brown, it will be over cooked and crunchy. In general shortbread is still fairly pale when fully cooked.

so many shortbread recipes, so little time!

 

Lemon Thyme Shortbread Crackers
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3.5 from 118 votes

Asiago Lemon Thyme Shortbread

Asiago Lemon Thyme Shortbread is a buttery, savory shortbread cracker perfect for the cocktail hour!  Add them to a cheese platter for a luxury touch.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield 16 crackers
Calories 108kcal
Author Sue Moran

Ingredients

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup finely shredded Asiago cheese
  • zest of 1 lemon
  • 2 Tbsp thyme leaves
  • 1 1/4 cups flour
  • 1/2 tsp salt
  • lots of fresh cracked black pepper

Instructions

  • set oven to 350F
  • Put all of the ingredients into the bowl of a food processor fitted with the metal blade and pulse, about 30 times, until the dough comes together.
  • Remove from the processor and bring the dough into a lump, using your hands. Work it slightly if it is still crumbly.
  • Form it into a smooth 7-8 inch log. Wrap in plastic wrap, smoothing it out as you wrap, and twist the ends securely.
  • Refrigerate until well chilled, at least a few hours, or overnight. I like to cradle the log of dough on a thick dish towel so it remains round.
  • Slice into 1/4 - 3/8 inch thick slices and bake on a silpat or parchment lined baking sheet for about 10 minutes. The shortbreads will still be quite pale.
  • Let cool for a few minutes on the pan, and then on a rack

Cook's notes

 
*recipe adapted from Ina Garten

Nutrition

Calories: 108kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 118mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 

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38 Comments

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    Please rate this recipe!




  • Reply
    Kathy
    February 8, 2021 at 3:37 pm

    4 stars
    So! These taste great. I doubled the recipe and mixed it all by hand, which was fine but took longer! But then rolling into logs wouldn’t work until I added some cold water (as one might do for pie crust) and mixed that in. Wishing I had thought sooner to chill the dough in a disc and then roll out to cut out cookie cutter heart shapes for Valentines! Maybe next time! Also if you don’t have a zester tool you can use a potato peeler and then julienne and dice the strips pretty nicely. It’s definitely easier to make thinner slices from the logs after they warm up for awhile on the counter.

  • Reply
    Arabella
    August 23, 2020 at 12:10 am

    3 stars
    Yes, I made these yesterday and they were too crumbly for me to enjoy. I think I had spent to long once they were cut up, arranging and flattening so should I try again, would put the back in fridge.

  • Reply
    Jane Saracino
    June 23, 2020 at 10:31 am

    5 stars
    These are the best!!! I love having a log in my freezer that I just take out and slice a few!

  • Reply
    Jamie L West
    April 18, 2020 at 5:52 pm

    Hi, Sue. How long can these be stored after they are cooked? Just about to bake them now!

    • Reply
      Sue
      April 18, 2020 at 7:21 pm

      They’ll last you a week or more. You can also freeze them.

  • Reply
    Jane Saracino
    March 19, 2020 at 2:46 pm

    5 stars
    These are amazing!!!! I will always have them in the freezer ready to make for special friends!

  • Reply
    Linda Huling
    August 18, 2019 at 12:57 pm

    5 stars
    Love this recipe. 5 stars. don’t know where to rate it…

    • Reply
      Sue
      August 18, 2019 at 2:35 pm

      Oh thanks Linda!! You can rate it right on the recipe, and thanks so much 🙂 Those stars are a big help 🙂

  • Reply
    Whitney
    December 17, 2017 at 11:00 am

    5 stars
    Hi Sue! I’ve made these before and they were fantastic. I just whipped up a batch and put it in the freezer to firm up. I started to cut them and they are completely crumbly. I did it the same way as last time. It almost seems like the mixture wasn’t moist enough. Help!!

    • Reply
      Sue
      December 17, 2017 at 11:08 am

      Sometimes if you don’t mix the dough really thoroughly the butter and flour don’t bind together and it can be crumbly ~ could that have been an issue? Also it’s easy to measure flour differently every time, and you may have gotten more flour than you did the first time. Another thought is that the log might have been too cold, sometimes having it a little softer helps with the slicing. Hope this helps Whitney.

  • Reply
    Kendall S.
    December 14, 2017 at 8:43 am

    How many cookies does your recipe normally make?

    • Reply
      Sue
      December 14, 2017 at 9:02 am

      14-16, Kendall, depending on how thick you slice them.

  • Reply
    Vivi
    June 7, 2017 at 12:01 am

    Have you ever run across the herb lovage and thought to experiment with recipes? I would love to know as I have a huge 6 foot plant in my garden that comes up every year to taunt me to use it for something…it is an old medieval herb…not much used today but I think is a component in the Maggi sauce. Very like celery/parsley and a hint of yeast!

    • Reply
      Sue
      January 26, 2019 at 4:30 pm

      Fascinating, and no, I have no experience with it!

    • Reply
      Katalin
      December 17, 2019 at 8:51 am

      Most próbálna old English lovage. Very common in Germany.

      • Reply
        Katalin
        December 17, 2019 at 8:55 am

        Most probably, sorry autocorrect…

  • Reply
    Therese Nelson
    May 4, 2016 at 8:55 am

    Do you think these would work out if I used Pamela’s gluten free baking mix?
    Thank you!

    • Reply
      Sue
      May 4, 2016 at 9:21 am

      I have made shortbread with Bob’s Red Mill gluten free baking mix and it works, but the texture is just a little different, as you would expect, Therese. So I would assume your baking mix would work, too.

  • Reply
    K
    December 7, 2015 at 10:30 am

    Could I sub parmagiano for the asiago? Looks like a great recipe, and I have everything else on hand. Can’t wait to try it — wine and crackers for a Monday night!

    • Reply
      Sue
      December 7, 2015 at 11:05 am

      Of course, feel free to substitute any hard cheese!

  • Reply
    Amy
    October 24, 2015 at 7:38 pm

    Recipe says 2 heaping Tablespoons – of what ? It’s listed right after the butter .
    Thanks !

    • Reply
      Sue
      October 25, 2015 at 8:05 am

      That was a typo, Amy, sorry, and thanks for spotting it!

  • Reply
    Ariana
    February 19, 2015 at 9:13 pm

    One stick of butter = 1cup? Some brands are only 1/2 cup per stick.

    • Reply
      Sue
      February 20, 2015 at 7:18 am

      Yes, that’s right, 1 stick of butter is 1/2 cup,

  • Reply
    startcooking
    February 7, 2014 at 11:34 am

    5 stars
    These are FANTASTIC and dare I say, better than Ina’s!
    Adding the lemon and upping the amount of thyme has made all the difference. I did them in the food processor and it was very quick and easy. I then froze the 9″ log for 30 minutes before slicing them. If I cut them a bit more carefully, I could have gotten 24 but ended up with 22 perfect slices.
    Given I will be serving this to both tea and wine drinkers at 4 PM today, I also added 1/4 cup of confectioners sugar and cut the flour by 2 tablespoons. The shortbread has a delightful, slightly sweet and savory taste.
    Many thanks for ALL your shortbread recipes….they are inspired!
    Cheers,
    Kathy

  • Reply
    Sam @ My Carolina Kitchen
    July 24, 2013 at 3:32 am

    5 stars
    These sound fantastic with a glass of wine as you say with endless flavor combinations. I am definitely a savory person.
    Sam

  • Reply
    Air Purifier
    August 18, 2011 at 10:56 pm

    These look so yummy! Thanks for sharing!

  • Reply
    annie
    August 15, 2011 at 11:12 pm

    These look so good. I’ve thought about making these before…but now will for sure!

  • Reply
    Juls
    August 4, 2011 at 12:16 pm

    love your recipes :))

  • Reply
    Aarthi
    August 2, 2011 at 4:33 am

    5 stars
    Hai Dear

    This looks yummy….you have a lovely blog… You have so many wonderful recipes..I have bookmarked you blog and some recipe from that to try..

  • Reply
    Joanne
    August 2, 2011 at 11:28 am

    I’m always intrigued by savory cookies and these look nothing short of delicious!

  • Reply
    Katie
    August 2, 2011 at 4:16 am

    5 stars
    I have to make these!

  • Reply
    Everything Coastal
    August 1, 2011 at 4:20 pm

    5 stars
    oh my! I am printing – these look fabulous!

    Caron

    PS discovered your blog via Nantucket Daffodil!

  • Reply
    Sabrina
    August 1, 2011 at 5:52 pm

    These are amazing! I am making them this weekend!!!

  • Reply
    Jane and Lance Hattatt
    August 1, 2011 at 3:46 pm

    Hello Sue:
    These look so good and definitely different from a cheese cracker!!

  • Reply
    The Caked Crusader
    August 1, 2011 at 3:40 pm

    You can’t go wrong with Ina – I want to try her rum and raisin truffle recipe.
    Your biscuits are beautiful

  • Reply
    Nantucket Daffodil
    August 1, 2011 at 3:00 pm

    These look AMAZING!!!! I may need to adapt to gluten free and try.

  • Reply
    Val
    August 1, 2011 at 1:10 pm

    These look absolutely incredible. Great pics.

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