Cheese and Rosemary Shortbread Crackers
I tend to hoard cheeses, so this recipe is a perfect way to use cheese. These are very easy to make, though you need to allow a couple of hours of chilling time. Once baked, the aroma of cheese and rosemary will make your kitchen smell fantastic! These are butter and tender and perfect for a party tray or with a bowl of soup.
Servings 24 crackers
Calories 53kcal
Ingredients
- 1/2 cup unsalted butter softened
- 1-1/4 cups aged white cheddar cheese grated (or any cheese of your choice)
- 3/4 cup all-purpose flour
- 2 tsp fresh rosemary finely chopped
- 1/2 tsp dry mustard
- pinch cayenne pepper optional
- 1/4 tsp salt
- 1/2 tsp cracked black pepper
Instructions
- In a bowl, beat butter until smooth. In a separate bowl, toss together cheese, flour, rosemary, mustard, salt and pepper. Stir flour mixture into butter mixture, mixing until the dough comes together. Shape the dough into a log about 9 inches long, wrap with plastic wrap and refrigerate for at least 2 hours*.
- *NOTE: I froze these for about an hour and sliced them very easily.
- Preheat oven to 325F. Slice the log into 1/4-inch rounds and place rounds 2 inches apart on a parchment paper-lined baking sheet. Bake on the middle rack of oven until cookies are lightly golden around the edges, about 20 to 22 minutes. Cool completely.
Notes
Feel free to switch around the herbs you'd like or try different cheeses as well!