Scottish Sharp Cheddar Shortbread

This week, Christine (my blogging and real life movie buddy!) chose something savory for us to make for Two Hot Chicks Baking. After all of the sweets I've made lately, I was very happy! She picked Scottish Sharp Cheddar Shortbread. An interesting combination, shortbread and sharp cheddar cheese. Two things that I love but would never had thought to put together.

I decided to break out of my $25 or less a week food budget and get some really good white cheddar. Cheddar...ah....it is my weakness. Especially an excellent sharp white cheddar. I could eat the whole brick myself. I would pay for it later no doubt but it would be worth it. TMI? Sorry about that!

These were really easy and quick to make. Other than softening the butter, I don't think it took more than 10 minutes until they were mixed and in the oven. Because of all of the cheese they were a little greasy after baking but it didn't deter from the amazing cheddar flavor. You can't just use an everyday run of the mill cheddar cheese for these. For them to be more than okay, they need a really good quality white cheddar.

I served these with a Roasted Garlic and Tomato Soup. They were a perfect dipping 'cracker'. Or dropping in my case. I'm not much of a dipper I found out. I'm kind of a dunker. And a dropper. Most of the time I got one good dip and bite before splat! The rest of the shortbread was in the soup. It was still good all soaked up in tomato soup so it wasn't that bad I guess!

Obviously I loved these. I wish I had made more than half a recipe because I only have 2 left! They will be put in the make again file for sure! Great pick Christine!

Scottish Sharp-Cheddar Shortbread
Source: Epicurious.com

* 1/2 cup (1 stick) unsalted butter, at room temperature
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* Pinch of cayenne pepper
* 8 ounces extra-sharp white Cheddar cheese, finely shredded
* 1 cup unbleached all-purpose flour

Preparation

Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.

Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.

On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).

Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.