Cheddar Chili Cheese Shortbread Bites Recipe is one of those snacks that instantly brings a little sparkle to any gathering. Buttery, cheesy, and with a gentle spicy kick, they're the perfect treat when you want something savory and satisfying without too much fuss.
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
This recipe has quickly become one of my go-to savory bites, especially when I want to impress guests with something a bit unique but totally approachable. The combination of cheeses and a subtle chili warmth makes these shortbread bites unforgettable.
- A Perfect Balance: The richness of cheddar paired with the sharpness of Parmesan and creaminess of Gruyere creates a wonderfully complex flavor.
- Simple Ingredients: You only need a handful of pantry staples and fresh herbs to whip these up.
- Perfect Texture: Buttery shortbread crumb that melts in your mouth with just the right crispness on the edges.
- Great for Entertaining: Bite-sized, visually appealing, and utterly delicious, they always get rave reviews at parties.
Ingredients & Why They Work
Every ingredient in this Cheddar Chili Cheese Shortbread Bites Recipe plays a role, whether it’s flavor or texture. Having quality cheese really amps up the taste, and the fresh rosemary adds a woodsy herbaceous note that elevates simple ingredients into something special.
- Strong cheddar: Provides a bold, sharp flavor that’s the base for the cheese trio—you want a good quality, tangy aged cheddar here.
- Parmesan: Adds a nutty, salty depth that complements the cheddar and enhances the overall savoriness.
- Gruyere: Offers creaminess and a mild, slightly sweet flavor to balance the sharper cheeses.
- Unsalted butter: Cold and cubed, it creates that classic flaky, crumbly shortbread texture.
- Salt: Just a touch to bring out all the flavors without overpowering the cheese.
- Za’atar (or dried thyme): Adds an earthy, slightly lemony note that pairs beautifully with the rosemary and chili.
- Chili flakes: The gentle heat that makes these little bites interesting without overwhelming the palate.
- Fresh rosemary: Chopped finely, it brightens each bite with fragrance and a subtle pine-like flavor.
- All-purpose flour: The structure for your shortbread, helping bind everything together.
- Cornstarch (cornflour): Keeps the texture tender and crumbly, avoiding toughness.
Make It Your Way
I love experimenting with the herbs and spices in this Cheddar Chili Cheese Shortbread Bites Recipe to suit different occasions. Don’t be shy about swapping out the za’atar for dried thyme or adding a pinch of smoked paprika for a smoky twist.
- Variation: I sometimes add finely chopped sun-dried tomatoes or olives to the dough for a Mediterranean vibe – it’s a nice surprise in each bite.
Step-by-Step: How I Make Cheddar Chili Cheese Shortbread Bites Recipe
Step 1: Shred the Cheese
Start by slicing your cheeses into smaller chunks so they'll shred easily. I use my food processor to blitz them into fine shreds, which really helps everything mix uniformly later on. If you don’t have a food processor, a box grater works just fine – it just takes a bit more arm work!
Step 2: Combine Ingredients in the Food Processor
Add the shredded cheese, all-purpose flour, cornstarch, chili flakes, za’atar, salt, cubes of cold butter, and chopped rosemary to your food processor bowl. Pulse in short bursts until the mixture starts to clump into a soft dough. You'll see lumps—don't worry, that's the butter working its magic!
Pro Tip: If it looks dry and crumbly, add 1–2 teaspoons of cold water to bring it together. If it feels too greasy, toss in a tablespoon of extra flour. It’s all about feeling your way to the perfect dough – you’ll get a sense for it!
Step 3: Roll Out and Cut the Dough
Transfer the dough to a lightly floured surface. Sprinkle a bit of flour on top, then roll it out into a rough rectangle about half an inch (~1.3 cm) thick. Use a star-shaped cookie cutter (or any fun shape you like) to cut your cookies. I love stars because they look festive and elegant!
If your dough feels sticky or tricky to manage, simply wrap it in plastic wrap and pop it in the fridge for 15 minutes. This chills the butter again, making the dough easier to handle and your shapes cleaner.
Step 4: Chill Before Baking
Place your cut cookies on a lined baking tray. Now, chill the tray in the fridge for at least 30 minutes or, if you’re short on time, the freezer for 15 minutes. This step helps the shortbread keep its shape in the oven and prevents spreading, which is key for pretty bites.
Step 5: Bake to Golden Perfection
Preheat your oven to 350°F (180°C fan). Bake the cookies on their tray for 12 to 15 minutes. You want edges that look golden and slightly toasted, while the tops remain pale — that’s your sign they’re perfectly baked.
Once out of the oven, let the cookies cool on the tray for about 5 minutes to set, then transfer them to a wire rack. They’ll still feel soft at first but will crisp up beautifully as they cool completely.
Top Tip
From my own kitchen adventures, these tips saved me quite a few batches and helped turn out consistently delicious Cheddar Chili Cheese Shortbread Bites:
- Keep Your Butter Cold: I can’t stress this enough – cold butter is what creates those flaky layers. Warm butter will just make a greasy mess.
- Don’t Skip the Chilling: Whether before or after cutting the dough, chilling helps the cookies hold their shape perfectly and intensifies flavor!
- Use a Food Processor: It’s a game changer for speed and uniform mixing, but if you’re hand-mixing, be patient and cut the butter into small pieces.
- Watch the Bake Time: These cookies bake quickly—keep an eye so they don’t get too brown. They should be golden on the edges but pale on top for that perfect texture.
How to Serve Cheddar Chili Cheese Shortbread Bites Recipe
Garnishes
I typically sprinkle a tiny pinch of flaky sea salt over the warm cookies right out of the oven—that crunch combined with the buttery cheese is irresistible. Sometimes, I add finely chopped extra rosemary on top before baking for an elegant herbal touch.
Side Dishes
These bites pair beautifully with a bright, crisp salad or alongside a platter of cured meats and fresh fruit. I've also enjoyed them with homemade tomato jam or a creamy dip to add an extra savory contrast.
Creative Ways to Present
For special occasions, I’ve arranged these shortbread bites on elegant slate boards with sprigs of thyme, mini bowls of chutneys, and colorful edible flowers. They look stunning and encourage guests to snack happily!
Make Ahead and Storage
Storing Leftovers
I store any leftover Cheddar Chili Cheese Shortbread Bites in an airtight container at room temperature, and they usually stay fresh for up to a week. Just be sure they’re completely cooled first to avoid sogginess.
Freezing
For freezing, I recommend cutting and shaping the dough, then placing the cut cookies on a tray in the freezer until firm. Once frozen, transfer them to a zip-top bag or container. You can bake them straight from the freezer; just add a couple of minutes to the cooking time.
Reheating
Leftover bites crisp up beautifully when reheated in a warm oven at 325°F (160°C) for about 5 minutes. I avoid the microwave for reheating because it softens the shortbread and dulls that lovely crisp texture.
Frequently Asked Questions:
Absolutely! While a food processor speeds things up, you can make this dough by hand. Just grate the cheeses finely, cut the cold butter into small cubes, and use a pastry cutter or your fingers to mix everything together until it forms a dough. Keep your hands cool to prevent the butter from melting too soon.
The chili flakes add a gentle warmth that lingers but isn’t overwhelming. If you prefer more heat, you can increase the chili flakes slightly or add a pinch of cayenne pepper. For less spice, just reduce the chili flakes to suit your taste.
Yes, you can! The key is to balance sharp, creamy, and nutty cheeses. If you don’t have Gruyere, try Fontina or Havarti. For Parmesan, Pecorino Romano works well. Just be mindful of salt content as some substitutes can be saltier.
Store leftovers in an airtight container at room temperature for up to a week. To enjoy them fresh, warm them slightly in the oven for a few minutes to restore that crisp, buttery texture. They also freeze well if you want to keep them longer.
Final Thoughts
The Cheddar Chili Cheese Shortbread Bites Recipe is a small bite that packs a big punch of flavor and charm. I always find myself reaching for them whether it’s a casual afternoon snack or a chance to impress friends without spending all day in the kitchen. Give them a try—you'll be glad you did, and I promise they’ll become a favorite in your kitchen 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: American
- Diet: Vegetarian
Description
These Chili Cheese Savory Shortbread Bites are a buttery, crumbly, and beautifully cheesy snack with a touch of spicy chili flakes and aromatic rosemary. Perfect for holiday entertaining or gifting, they combine sharp cheddar, Parmesan, and Gruyere cheeses in a delightful shortbread dough, baked until golden and crisp.
Ingredients
Cheese
- 1 cup strong cheddar (100g)
- ½ cup Parmesan (50g)
- ½ cup Gruyere (50g)
Dough
- 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
- 1 ¼ cups all-purpose flour (220g)
- 1 tablespoon cornstarch (cornflour)
Instructions
- Prepare the Cheese: Slice the cheddar, Parmesan, and Gruyere into smaller pieces, then add them to the bowl of your food processor. Blitz until shredded.
- Make the Dough: Add 220g all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon chili flakes, ½ teaspoon za’atar, ½ teaspoon salt, the cold cubed butter, and fresh rosemary to the cheese mixture. Pulse until the dough starts to form a soft, clumpy, and slightly lumpy dough. If the dough is too dry, add 1 or 2 teaspoons of cold water; if too greasy, add 1 tablespoon extra flour.
- Roll Out the Dough: Transfer the dough to a lightly floured surface. Sprinkle a little flour on top, then use a rolling pin to roll it into a rough rectangle about ½ inch thick.
- Cut Shapes: Use a star cookie cutter or any preferred shape to cut the dough into small bites. Re-roll scraps and continue cutting until all dough is used. Place the shaped cookies onto a lined baking tray. If dough feels sticky, wrap it in plastic wrap and chill in the fridge for 15 minutes to firm up.
- Chill the Cookies: Chill the tray with cut cookies in the fridge for at least 30 minutes or in the freezer for 15 minutes. This helps the cookies keep their shape when baking.
- Preheat Oven: Heat the oven to 350°F (180°C fan).
- Bake: Bake the chilled cookies on the tray for 12 to 15 minutes, until golden around the edges but still pale on top.
- Cool Down: Remove from the oven and let cookies cool on the tray for about 5 minutes to firm up, then transfer to a wire rack to cool completely. The cookies will crisp up as they cool.
Notes
- Weigh ingredients for the most accurate results; a digital kitchen scale is highly recommended.
- If dough is sticky, chilling it before rolling will make shape cutting easier.
- Za’atar can be substituted with dried thyme if preferred.
- These savory bites make elegant holiday snacks or gifts.
- Use a star cookie cutter or any shape you like for variety; round shapes require less chilling to maintain shape.
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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