Okay, holiday prep isn’t always the most fun thing (crowded malls, fighting for the last turkey at the grocery store) but holiday baking is something we always look forward to. Crank the holiday tunes, sip some eggnog (rum optional) and spend a cosy afternoon in the kitchen – it sounds like a great day to us!
Last year we featured a delicious shortbread recipe courtesy of Gay Lea Butter. This year they’ve baked up these savoury shortbread crackers (perfect for holiday cocktail parties) that have us wondering—why don’t we bake shortbread all year long?
Chipotle & White Cheddar Shortbread Cracker
2-3/4 cups all-purpose flour
1/4 cup cornstarch
2 tbsp instant dissolving sugar
1-1/2 tsp ground chipotle pepper
1 tsp salt
1-1/4 cups cold Gay Lea Unsalted Butter, cubed
1 cup grated, aged white Cheddar cheese
1 Pulse the flour with the cornstarch, sugar, chipotle pepper and salt in a food processor. Add the butter and cheese; pulse until the mixture comes together. Divide the dough into two portions and form into a rectangular log, about 1-inch thick by 2-inches wide. Chill for at least 1 hour or until firm enough to slice easily.
2 Preheat the oven to 350°F and arrange the racks in the upper and lower thirds of the oven. Slice the logs 1/8 inch thick. Place on a parchment paper-lined baking sheets.
3 Bake, in batches and rotating the sheets halfway through baking, for 10 to 12 minutes or until golden around the edges. Cool completely on a rack.
Makes about 7 dozen
For more great shortbread recipes from Gay Lea go to shortbreadbliss.com