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