Cheddar Walnut Savory Shortbread
Cheddar walnut savory shortbread crackers are simple but rich, and offer just the right satisfying bite to nosh on while waiting for dinner.
Servings: 20 crackers
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.
Notes
* You can do this in a bowl without a processor, just be sure your butter is soft and you work it into the flour thoroughly.
Nutrition
Serving: 1 cracker · Calories: 169 kcal · Carbohydrates: 9 g · Protein: 4 g · Fat: 13 g · Saturated Fat: 5 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 3 g · Trans Fat: 0.2 g · Cholesterol: 20 mg · Sodium: 183 mg · Potassium: 75 mg · Fiber: 1 g · Sugar: 0.3 g · Vitamin A: 235 IU · Vitamin C: 0.1 mg · Calcium: 60 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.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.