Sharp cheddar, chili flake and toasted walnut shortbread

By • December 15, 2011 • 0 Comments



Author Notes: this can be made with any combination of cheese spices and nuts. Way better than crackers!Nancy Nicole

Makes 1 gallon bag full.

  • 1/2 cup toasted walnuts
  • 4 cups unbleached flour
  • 4 tablespoons baking powder
  • 1 teaspoon sea salt
  • 2 teaspoons chili flakes
  • 1 cup cold butter, cubed
  • 1/2 cup grated parmesan
  • 1 cup sharp cheddar
  • 1 and 1/2 cup buttermilk
  1. Grind nuts, set aside.
  2. combine flour, baking powder, salt, chili flakes in food processor. Pulse to blend.
  3. Add butter chunks slowly and run processor until mixture resembles a coarse cornmeal. Add cheeses and nuts. Pulse to combine.
  4. Slowly add buttermilk until dough forms a ball. Knead for 2 minutes, adding flour as necessary. Form into logs and chill for at least an hour, or overnight.
  5. Preheat oven to 400 F. Slice logs into 1/4 inch coins. Bake on parchment paper for 10 minutes or until golden brown. Cool on a wire rack. Store in plastic bags when cool.
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