This shortbread is the thing that savoury dreams are made of. A cheddar shortbread is delicious enough but add in smoked cheddar and you have something that tastes like a crispy cheese and bacon dream! Now, if you aren't fond of smoked cheese you can absolutely leave it out and replace it with more old cheddar. These little numbers are the best combination of flaky, crispy and they are perfect for offering up when sharing a cocktail, beer or glass of wine.
Makes 100-120 small rounds
2 cups flour (plus more for dusting)
1 cup (1/2lb) room temperature butter
1 tsp dry mustard
1 tsp salt
1/4 tsp cayenne powder
1 cup grated of old cheddar
1 cup grated smoked cheddar
Add the flour, butter, dry mustard, salt and cayenne pepper to the bowl of a stand mixer that's fitted with the paddle attachment (or you can use a mixing bowl and a hand mixer). Beat on medium speed until the butter is dispersed into little bits and pieces, this should take less than 1min.
Add all the cheese and beat on medium until all the ingredients come together, this will take about 30sec.
Remove your dough to a well floured work surface and gently knead the dough 4-5 times. Shape the dough into a ball and use a knife to cut the dough, like a pie, into 8 equal pieces. Gently roll each piece, adding more flour to your work surface as needed into small 1 inch round cylinders. Wrap each in plastic wrap and chill for 1hr minimum or until you are ready to bake.
Preheat oven to 350F and line two rimmed baking sheets with parchment paper.
Remove 4 of the wrapped dough cylinders and discard the plastic wrap. Cut the dough into 1/4" thick rounds and place on the baking sheet.
Cook for 16-18min.
Remove from oven and cool. Store in an air tight container and store in a cool dry place for up to 1 week. They can also be frozen for up to 2months.
Tip: You can cook them all at once or cook off only what you need. Each cylinder will give you approximately 12-15 small rounds.