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.

savory shortbread enriched with asiago cheese and lemon thyme

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 a make ahead friendly appetizer

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.

what you’ll need

  • butter
  • flour
  • aged cheese
  • fresh herbs
  • lemon
  • salt and pepper

1. quickly process the shortbread 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.

2. 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.

3. 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.

4. 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.

important 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
3.53 from 120 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


  • 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


  • 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


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 tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    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
    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
      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
      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
    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
      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.

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