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.
Servings: 16 crackers
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
Notes
*recipe adapted from Ina Garten
Nutrition
Calories: 108 kcal · Carbohydrates: 8 g · Protein: 3 g · Fat: 7 g · Saturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 21 mg · Sodium: 118 mg · Potassium: 23 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 266 IU · Vitamin C: 1 mg · Calcium: 42 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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