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Savory Cheddar and Rosemary Shortbread
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4.5 from 6 votes

Savory Cheddar And Rosemary Shortbread

Buttery, crumbly savory cheddar and rosemary shortbread. Inspired by mom's cheese straw recipe and Bon Appetit, 2007.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Appetizer
Cuisine: British
Servings: 3 -5 dozen
Author: Cynthia


  • 1 3/4 cups all purpose flour plus additional for flouring roller
  • 1/2 pound aged cheddar cheese grated
  • 1/2 teaspoon kosher salt
  • 1 teaspoon fresh rosemary finely chopped
  • 1/8 teaspoon cayenne pepper
  • 1/2 pound (2 sticks) unsalted butter, diced


  • Preheat oven to 325 degrees F. Line baking sheet with parchment or silpat baking sheets.
  • Mix flour, cheese, salt, rosemary and cayenne pepper together in a food processor. Add butter and pulse until dough begins to come together. Finish bringing dough together with hands.
  • On a lightly floured board, gently roll or press dough out to between 1/8" to 1/4" thick. The thinner the dough, the more quickly it will bake, and the crisper the shortbread will be. Using a cutter, or knife, cut out cookies in desired shape. Re-roll remaining dough. Although the more you work it, the tougher the dough becomes.
  • Place shortbread on lined cookie sheets and chill 20-30 minutes.
  • Bake at 325 degrees F. for 20-30 minutes, or until lightly brown around the edges, and depending on how thin or thick you roll the dough out. Cool on wire racks. Store in an air-tight container for up to a week.
  • Makes about 30 2 1/2", or 5 dozen 1" rounds.