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
Scale
Cheeses
- 100g strong cheddar (1 cup)
- 50g Parmesan (1/2 cup)
- 50g Gruyere (1/2 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 1/4 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 1/2 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
