Chef Martin’s Rosemary Cheddar Shortbread
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.