Savoury Cheese Shortbread Cookies

Freshly baked cheese shortbread cookies shaped like oak leaves on a parchment-lined baking sheet

4.50 from 2 votes

Savoury Cheese Shortbread Cookies

These savoury cheese shortbread cookies are easy to make in the food processor, yielding a tender, yet flaky and airy biscuit that is full of flavour from the Rondelé cheese.

Prep Time5

Cook Time16

Chill time45

Total Time1 6

Course: Appetizer

Cuisine: British

Servings:

Calories: 57kcal

Author: Janice Lawandi

Equipment

Ingredients

188 grams bleached all-purpose flour
125 grams Rondelé cheese cold (equivalent to 1 package)
115 grams unsalted butter cold, cut into cubes
10 mL granulated sugar
2.5 mL Diamond Crystal fine kosher salt
1.25 mL freshly ground black pepper
Flaky sea salt for garnishing cookies before baking

Metric - US

Instructions

Place the flour, Rondelé cheese, butter, sugar, kosher salt, and ground pepper into the bowl of a food processor fitted with the blade.
Pulse the mixture until it forms a sandy texture, then process until a ball of dough forms.
Carefully remove the blade from the food processor.
Remove the dough from the bowl and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
While the dough is chilling, preheat the oven to 400 ºF (200 °C). Line a sheet pan with parchment paper. Set aside.
Roll out the chilled dough on a lightly floured surface to between ⅛" and ¼". Cut out as many cookies as possible. Be sure to re-roll the scraps to cut out even more biscuits. You should have about 36 in the end, more or less ( the number depends on the size of the cookie cutter and the thickness).
Place the cookies on your parchment lined baking sheets, spacing them out. Sprinkle very generously with flaky sea salt.
Freeze the cookies for 10 to 15 minutes until frozen solid, then bake until golden brown, about 16 minutes.
Let cool completely then store in an air-tight container.

Notes

This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 375 °F (190 °C) to prevent your baked goods from browning too quickly.

Nutrition