Savory Shortbread at Thomas Jill blog

Savory Shortbread. Turn the dough out and knead together. Pour the cream over the mixture, stir just until combined and squeeze until the dough comes together in a clump. Beat until it comes together into a ball and pulls away from the sides of the bowl. Using a food processor, mix the the flour, sugar, salt and black pepper for a few seconds to mix. Shape the dough into one log, wrap in plastic and chill until firm, at least an hour. In a stand mixer or in a medium bowl with a electric hand mixer, beat together the butter and cheddar cheese on medium speed until smooth. Add the parmesan cheese, flour, salt, rosemary, and pepper. Add the butter and pulse until blended, then add the cheddar cheese and parmesan, and pulse until the dough comes together. Fold in the flour until just combined, followed by the pecans. Flatten the dough into a disc, wrap well and refrigerate until firm, at least 1 hour. Scrape down the bowl with a rubber spatula. Form the dough into a log shape. Add the chopped olives, tossing to coat with the flour mixture. Wrap each log firmly in a strip of parchment paper and twist the ends shut. Preheat the oven to 325.

Add the butter and pulse until blended, then add the cheddar cheese and parmesan, and pulse until the dough comes together. Shape the dough into one log, wrap in plastic and chill until firm, at least an hour. Flatten the dough into a disc, wrap well and refrigerate until firm, at least 1 hour. Pour the cream over the mixture, stir just until combined and squeeze until the dough comes together in a clump. Wrap each log firmly in a strip of parchment paper and twist the ends shut. Using a food processor, mix the the flour, sugar, salt and black pepper for a few seconds to mix. Fold in the flour until just combined, followed by the pecans. Turn the dough out and knead together. Beat until it comes together into a ball and pulls away from the sides of the bowl. Form the dough into a log shape.

savoury shortbread cookies

Savory Shortbread Add the parmesan cheese, flour, salt, rosemary, and pepper. Preheat the oven to 325. Add the butter and pulse until blended, then add the cheddar cheese and parmesan, and pulse until the dough comes together. Wrap each log firmly in a strip of parchment paper and twist the ends shut. Fold in the flour until just combined, followed by the pecans. Scrape down the bowl with a rubber spatula. Turn the dough out and knead together. Flatten the dough into a disc, wrap well and refrigerate until firm, at least 1 hour. Add the parmesan cheese, flour, salt, rosemary, and pepper. Form the dough into a log shape. Beat until it comes together into a ball and pulls away from the sides of the bowl. Pour the cream over the mixture, stir just until combined and squeeze until the dough comes together in a clump. Using a food processor, mix the the flour, sugar, salt and black pepper for a few seconds to mix. Shape the dough into one log, wrap in plastic and chill until firm, at least an hour. In a stand mixer or in a medium bowl with a electric hand mixer, beat together the butter and cheddar cheese on medium speed until smooth. Add the chopped olives, tossing to coat with the flour mixture.