Recipe developed and contributed by Maureen Gualtieri
Our holiday tables will soon be filled with sweet baked goods of all kinds… But if you prefer savoury treats, this month’s recipe is for you! Lots of cheddar cheese, butter, and DFC’s classic Maple Bourbon mustard unite in a crunchy, melty, snackable shortbread, the perfect accompaniment to a fruit platter or charcuterie tray. Try different combos of DFC’s mustards and your favourite cheeses, and enjoy with even more mustard on top!
Savoury Cheddar Shortbread
(Yield: approx 40 pieces)
1 3/4 c (210g) shredded cheddar cheese
1/2 c (113g) unsalted butter, softened
1 1/4 c (155g) all-purpose flour
1/2 tsp freshly cracked black pepper
1/2 tsp smoked paprika
1 tbsp (20ml) DFC’s Maple Bourbon mustard
Preheat your oven to 350 degrees F, and line a couple baking sheets with parchment. (I needed 3 of the various medium sizes kicking around my cupboard, each fit 12 – 15 biscuits.)
In a stand mixer, beat your butter until it’s light and fluffy. Add shredded cheese and DFC’s Maple Bourbon mustard, and beat well into the butter. Add flour, paprika, and pepper, and mix on low until it comes together into a dough.
Tip out onto a floured surface and knead a few times, then roll out (dusting with four as needed) to about 1/4 inch thickness. Cut into rounds about 2 inches in diameter and pop onto your prepared sheets. (They won’t spread, so you can fit them rather tightly.) Bake for 15 – 20 minutes, or until golden and slightly puffed, rotating the pans halfway through.
Allow to cool on the pans about 5 minutes, then transfer to a cooling rack. Store these tasty treats in an airtight container for up to 5 days. These are at their absolute best fresh, but if they get a little soft the next day, reheat them in a 350 degree F oven for 5 minutes, they’ll crisp right back up!
