Cheddar Walnut Savory Shortbread is the perfect one and done easy appetizer ~ just add wine and friends!
You’ve never heard of savory shortbread? That’s no excuse for missing out on these rich buttery cheddar walnut crackers! You can whip up the dough in the food processor, roll it into a log and slice and bake whenever the doorbell rings. It’s the best quick and easy make ahead appetizer you need to know.
Savory shortbread might make elaborate cheese boards obsolete ~ these appetizer crackers are simple, elegant, and satisfying enough to stand on their own.
5 ingredients for slice and bake savory shortbread
These ‘crackers’ are made just like a sweet slice and bake shortbread cookie, but the flavor profile is savory. It’s really quite an appealing concept because you get the rich buttery element we all love about shortbread, combined with cheesy-salty-toasty bits that makes this little 3-bite snack irresistible.
- butter
- flour
- salt
- cheddar cheese
- walnuts
things to keep in mind
- Your butter is meant to be room temperature, aka soft. Do not try to make these with cold butter.
- Microwave your cold stick of butter in 5 second increments, turning each time, until it just starts to give to your touch (20-30 seconds.)
- Toast your walnut first. Yes they’ll toast again as they bake, and that’s the magic!
- Lay them out on a plate and microwave for 2 minutes.
- Use a good quality sharp aged cheddar, it doesn’t matter if it’s white or orange.
- Roll your log of savory shortbread dough in a thick hand towel before chilling: this will keep it nice and round as it chills.
- Let your savory shortbread crackers cool completely before serving or handling ~ they will be quite soft and delicate when hot but will firm up as they cool.
savory shortbread cracker flavor options
The beauty of these beauties is that you can easily switch out the cheese and the nuts. Cheddar and walnuts aren’t your only option ~ spin the roulette wheel and get creative!
Parmesan and Pine Nuts
Manchego and Marcona Almond
Blue Cheese and Walnut
Gruyere and Pecan
Parm and Pistachio
wine pairings for savory shortbread
Your crackers are out of the oven and cooling down, now all you need for the perfect evening with friends is the wine!
Best red: Cabernet Sauvignon ~ bold enough to match the sharpness of aged cheddar and complements the richness of walnuts.
Best white: Chardonnay ~ creamy, toasty, and full-bodied enough to stand up to both flavors.
Cheddar Walnut Savory Shortbread
Equipment
- food processor optional
Ingredients
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature, cut in pieces
- 1/2 cup sharp cheddar cheese, shredded
- 2/3 cup roasted walnuts, finely chopped
Instructions
- Put the 1 1/4 cup all purpose flour and 1/2 tsp salt into the bowl of a food processor and pulse to combine. See notes below if you do not have a food processor.*
- Add the 1/2 cup unsalted butter (cut in pieces) and the grated 1/2 cup sharp cheddar cheese to the bowl. Pulse/process briefly until the dough comes together in clumps.
- Turn the dough into a bowl and work in the 2/3 cup roasted walnuts until evenly distributed. Note: you can also pulse the walnuts into the dough right in the processor, but use a light hand so you don't pulverize them and lose that nice texture.
- Form into a 8-9" log and wrap in parchment paper or plastic wrap. Use the paper or plastic to firm up and smooth the log into a since tight round shape. Twist the ends to secure. I wrap it in a terrycloth hand towel which keeps it nice and round as it chills.
- Refrigerate for at least an hour or two before slicing. You can also leave the log of dough overnight in the fridge to be ready for baking the next day.
- Preheat the oven to 350F. Line a baking sheet with parchment paper and set aside.
- Slice your chilled log of dough into thin rounds, about 1/4 to 3/8 inch width. If any of the dough crumbles as you slice, just nudge it back together with your fingers.
- Place the shortbread 2 inches apart on your lined cookie sheet. I like to bake one sheet at a time. Bake the cold slices for about 15 minutes until lightly browned around the edges. Let them cool for a few minutes on the pan, then carefully remove them to a rack. The crackers will be soft and delicate when warm, but will firm up as they cool.
- The crackers can be kept at room temperature for several days. They freeze well too.
Love the recipe. Have you ever made it with gf flour?
I’ve made shortbread with a good gf baking mix and it works fine, just expect it to be a bit softer.
Made these for cocktail hour. Big hit. Thanks!