Chef Martin’s Rosemary Cheddar Shortbread

Chef Martin making his rosemary cheddar shortbread in England for a party

Chef Martin making his rosemary cheddar shortbread in England for a party

This recipe comes from my husband, who is a private chef in the Okanagan. He uses this as an appetizer for the house parties he cooks at in the winter season. It’s wonderful paired with your favourite sparkling wine (I like Prosecco, but choose what works for you.)

1 cup (250 g) butter

2 cups (500 g)  flour

250 g cheddar or similar cheese

50 g powdered parmesan

Touch of garlic powder

Touch of thyme (or savoury, or cumin,… you can substitute any fresh herbs or spices)

Touch of fresh rosemary (oregano is an easy substitute if you can’t find rosemary)

Mix together until you have a dough, in a food processor works well, but it can be done by hand.

I make a log on plastic wrap, set in the fridge until solid then cut into cookies, very like sweet shortbread. You can cut it into shapes if you wish. It can be frozen for up to 3 weeks as well.

Bake at 400F (200C) for about 15 minutes or until golden brown on top. Cool slightly and serve.

  1. Thank you Kristin – now you know I am going to make these for myself and for some very, very special friends.

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