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Cheese Shortbread Crackers  Recipe

Cheese Shortbread Crackers: Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.

In a bowl, whisk the flour with the cayenne and black pepper.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer or you can mix the batter by hand with a wooden spoon), beat the butter until smooth. Then add the flour mixture and grated cheese and beat until combined.

Using about 1/2 tablespoon (10 grams) of batter for each cracker, roll into a small ball. If desired, roll each ball in sesame seeds. Place on the baking sheet, spacing about 3 inches (7.5 cm) apart. With the bottom of a glass, gently flatten each cookie until it is about 1/4 inch thick (.5 cm).

Bake the cookies for about 12 to 15 minutes or until the edges of the cookies are just starting to brown. Rotate your baking sheet front to back about halfway through baking.

Remove from oven and cool on a wire rack. The Cheese Shortbread Crackers can be served warm or at room temperature. They can be stored in an airtight container in the refrigerator for about a week or they can be frozen.

Makes about 38 Cheese Shortbread Crackers.

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Cheese Shortbread Crackers:

1 cup (130 grams) all-purpose flour

1/8 teaspoon cayenne pepper

1/8 teaspoon black pepper

1/2 cup (113 grams) unsalted butter, at room temperature

6 ounces (170 grams) extra sharp white cheddar cheese, finely grated

Sesame Seeds (optional)