There’s something about the perfect savory bite that just hits the spot, right? These Cheddar Chili Cheese Shortbread Bites Recipe are exactly that—rich, cheesy, with a subtle kick that keeps you coming back for more. They’re addictive little stars of flavor, perfect for snacking or sharing.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Cheddar Chili Cheese Shortbread Bites Recipe
- Top Tip
- How to Serve Cheddar Chili Cheese Shortbread Bites Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Cheddar Chili Cheese Shortbread Bites Recipe
Why You'll Love This Recipe
I have to admit, when I first made these Cheddar Chili Cheese Shortbread Bites, I was hooked immediately. They hit the balance between buttery richness and just the right amount of spice in a way that feels super fancy but is actually really easy to whip up.
- Cheesy Goodness: The blend of strong cheddar, Parmesan, and Gruyere creates a depth of flavor that’s irresistible.
- Perfectly Spiced: Chili flakes bring just the right kick without overpowering the buttery shortbread base.
- Elegant Yet Simple: These bites look stunning with minimal effort, making them great for parties or gifting.
- Easy to Customize: You can tweak herbs or spice levels to match your taste and still get amazing results.
Ingredients & Why They Work
All these ingredients come together to create that perfect balance of crumbly, salty, tangy, and spicy. Using a combination of cheeses adds layers of complexity, while the butter and flour give you that quintessential shortbread texture.
- Strong cheddar: Sharp, flavorful, and melts beautifully into the dough.
- Parmesan: Adds nuttiness and umami, deepening the overall taste.
- Gruyere: Brings a subtle creaminess and slight sweetness.
- Unsalted butter: Cold and cubed to keep the dough flaky and tender.
- Salt: Just enough to boost all the flavors without overwhelming.
- Za’atar (or dried thyme): Provides an herbal earthiness and fragrant note.
- Chili flakes: The star of the “chili” part—gives a warm but balanced heat.
- Fresh rosemary: Brightens and adds a piney freshness.
- All-purpose flour: The structure foundation for your shortbread bites.
- Cornstarch: Helps keep the texture crumbly and light.
Make It Your Way
I love switching up the herbs sometimes—thyme works wonders if you’re not into za’atar. And if you want to dial up the heat, add more chili flakes or a pinch of smoked paprika for a smoky twist. You can even swap out cheeses to suit what’s in your fridge.
- Variation: I once made them with a touch of smoked gouda instead of Gruyere for a deeper smoky note, and my friends couldn’t get enough.
- Dietary tweak: While tricky to make gluten-free, using a blend of gluten-free flours can work with a little trial.
- Herb swap: Rosemary is my favorite here, but tarragon or oregano makes a lovely seasonal alternative.
Step-by-Step: How I Make Cheddar Chili Cheese Shortbread Bites Recipe
Step 1: Shred Your Cheeses
I like to use the food processor—just toss in the cheddar, Parmesan, and Gruyere (cut into smaller chunks first) and blitz until shredded. This saves so much time and ensures the cheeses are evenly distributed, which really helps the flavor blend uniformly throughout the dough.
Step 2: Combine the Ingredients
Add your flour, cornstarch, chili flakes, za’atar, salt, cold cubed butter, and fresh rosemary right on top of the shredded cheese in the processor bowl. Pulse it in short bursts until the dough just starts to come together—it should look a bit lumpy and clumpy. If it feels dry, add a teaspoon or two of cold water, but avoid overworking it.
Step 3: Roll and Cut
Dump the dough onto a floured surface, dust the top with flour, and roll it out to about half an inch thick. I love cutting mine into stars for a festive feel, but circles or squares work too. If the dough sticks or gets too soft, wrap it in clingfilm and chill it for 15 minutes—that trick really helps keep the shapes crisp and neat.
Step 4: Chill Before Baking
Place your cut cookies on a lined baking tray and pop the tray in the fridge for at least 30 minutes, or into the freezer for 15 if you’re short on time. This step makes all the difference for maintaining shape and getting that lovely flaky texture.
Step 5: Bake
Heat your oven to 350°F (180°C fan), then bake the cookies for 12 to 15 minutes until the edges are nicely golden. The tops will still look a little pale—don’t worry, that’s perfect! Let them cool on the tray for 5 minutes to set up, then move to a wire rack to cool completely. They crisp up beautifully as they cool down.
Top Tip
Through making these a bunch of times, I’ve learned small tweaks can really elevate the Cheddar Chili Cheese Shortbread Bites Recipe. Here are my go-to tips for baking perfection and ease.
- Keep Ingredients Cold: Cold butter is the secret to flaky shortbread, so don’t let it soften before combining.
- Dough Chill Time: Chilling before rolling and again after cutting helps prevent spreading and keeps sharp cookie edges.
- Pulse, Don’t Overmix: Over-processing the dough can make it tough, so pulse just enough until it forms clumps.
- Use a Digital Scale: Measuring your ingredients by weight gives consistent, foolproof results each time.
How to Serve Cheddar Chili Cheese Shortbread Bites Recipe
Garnishes
For me, a light sprinkle of flaky sea salt just before baking adds a lovely crunch and flavor burst. Sometimes, I add a tiny fresh rosemary leaf on top of each cookie for eye appeal and an herbal kick. It’s simple but elevates the presentation.
Side Dishes
These bites pair beautifully with a sharp cheese board, a tangy chutney, or a smooth creamy dip like whipped goat cheese. I also like serving them alongside a crisp green salad dressed with lemon vinaigrette for a light, balanced appetizer spread.
Creative Ways to Present
For parties, I’ve arranged these shortbread stars in a circle around a bowl of spicy tomato jam—guests loved dipping and nibbling! You can also stack them in a tiered tray or gift them in a pretty box lined with parchment for holiday giving.
Make Ahead and Storage
Storing Leftovers
I usually store these in an airtight container at room temperature. They keep their crispness for about 4-5 days, but honestly, they rarely last that long once out on the counter!
Freezing
I’ve had great success freezing the dough before baking. Just shape and freeze the cut cookies on a tray, then transfer to a bag. Bake from frozen, adding a minute or two to the baking time—it’s a lifesaver when you need last-minute snacks.
Reheating
Warm them gently in a 300°F (150°C) oven for 5 minutes to revive that fresh-from-the-oven feel—microwaves tend to make them a bit soft, so I avoid that when I can.
Frequently Asked Questions:
Absolutely! You can make the dough by hand by grating the cheeses and working the cold butter into the flour mixture with your fingers or a pastry cutter until you get that crumbly, clumpy dough. Just be sure to keep everything cold to avoid making the dough greasy.
The chili flakes add a gentle warmth rather than intense heat, making these bites approachable for most palates. You can always adjust the amount to suit your spice preference.
Definitely! While the original mix balances sharpness and creaminess beautifully, feel free to use your favorite hard cheeses. Just avoid very soft or wet cheeses that might affect the dough’s texture.
Store the baked bites in an airtight container at room temperature to keep them crisp. Avoid refrigeration, which can make them soggy. If you want to keep them longer, freezing the baked cookies is a good option.
Final Thoughts
These Cheddar Chili Cheese Shortbread Bites quickly became one of my favorite savory treats to make and share. They’re wonderfully versatile—easy enough for a weekday snack but fancy enough when you want to impress your guests. I can’t wait for you to try them; once you do, they might just end up being your new go-to bite, too.
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Cheddar Chili Cheese Shortbread Bites Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 50 cookies
- Category: Snack
- Method: Baking
- Cuisine: Western
Description
These Chili Cheese Savory Shortbread Bites are buttery, crumbly, and packed with strong cheddar, Parmesan, and Gruyere cheeses combined with a hint of chili flakes and fresh rosemary. Perfectly spiced and elegantly shaped into stars, they make an irresistible snack or appetizer for holiday entertaining or gifting.
Ingredients
Cheeses
- 100g strong cheddar (1 cup)
- 50g Parmesan (½ cup)
- 50g Gruyere (½ cup)
Dough Ingredients
- 210g unsalted butter, cold and sliced into cubes
- ½ teaspoon salt
- ½ teaspoon za’atar (or dried thyme)
- 1 teaspoon chili flakes
- 1 tablespoon fresh rosemary, chopped
- 220g all-purpose flour (1 ¼ cups)
- 1 tablespoon cornstarch (cornflour)
Instructions
- Shred the Cheese: Slice the cheddar, Parmesan, and Gruyere into smaller pieces, then add them to a food processor bowl. Blitz until the cheeses are finely shredded.
- Make the Dough: Add the all-purpose flour, cornstarch, chili flakes, za’atar, salt, cold cubed butter, and chopped rosemary to the shredded cheese in the food processor. Pulse until the mixture starts to form a soft, slightly lumpy dough that clumps together. If the dough appears dry, add 1 or 2 teaspoons of cold water to bring it together. If it feels greasy, add 1 tablespoon of extra flour.
- Roll Out the Dough: Transfer the dough to a lightly floured surface, sprinkle a little flour on top, and roll it out with a rolling pin into a rough rectangle about ½ inch thick.
- Cut the Cookies: Using a star-shaped cookie cutter (or any preferred shape), cut the dough into pieces. Re-roll any scraps and continue cutting until all dough is used. Place the cut cookies onto a lined baking tray. If the dough feels sticky, wrap it in plastic wrap and chill in the fridge for 15 minutes to firm up, making it easier to handle.
- Chill the Cookies: Place the baking tray with the shaped cookies in the fridge for at least 30 minutes or in the freezer for 15 minutes. This step helps the cookies keep their shape while baking.
- Preheat the Oven: Heat the oven to 350°F (180°C fan).
- Bake the Cookies: Bake the chilled cookies on the tray in the preheated oven for 12 to 15 minutes until the edges are golden. The tops should remain slightly pale for the best texture.
- Cool the Cookies: Remove the tray from the oven and let the cookies cool on the tray for about five minutes to firm up. Transfer them to a wire rack to cool completely, where they will crisp up beautifully.
Notes
- Use a digital scale for precise ingredient measurements to achieve the best texture and flavor.
- If the dough is sticky and difficult to work with, chilling it helps it become easier to roll and cut.
- The cookies may be soft right after baking but will crisp up as they cool.
- Substitute za’atar with dried thyme if unavailable.
- These savory shortbread bites are perfect for holiday parties, gifting, or as an elegant snack.
Nutrition
- Serving Size: 3 cookies
- Calories: 177 calories
- Sugar: 0.1 g
- Sodium: 103 mg
- Fat: 12.7 g
- Saturated Fat: 7.8 g
- Unsaturated Fat: 4.9 g
- Trans Fat: 0 g
- Carbohydrates: 10.8 g
- Fiber: 0.4 g
- Protein: 5 g
- Cholesterol: 35 mg
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