- Yields: Makes about 3 dozen shortbreads
- Preparation: 72 minutes
Ingredients
- 1 cup (250mL) walnut halves, toasted
- 3/4 cup (175mL) brown sugar
- 1 cup (250mL) GAY LEA - Unsalted Butter, softened
- 1 cup (250mL) IVANHOE - Old Sharpe Cheddar, crumbled
- 2 cups (500mL) all purpose flour
- 1 tsp (5mL) salt
Instructions
- Pulse the walnuts with the sugar in a food processor until uniformly chopped. Add the butter and cheese; pulse until well combined. Add the flour and salt; pulse just until the dough comes together but is still slightly crumbly.
- Transfer the dough to a sheet of plastic wrap; use the wrap to shape the dough into a log, about 2-inches (5 cm) in diameter. Chill for 1 hour or until firm enough to slice easily.
- Preheat the oven to 350°F (180°C). Slice the logs into 1/4-inch (5 mm) thick rounds. Arrange, at least 1-inch (2.5 cm) apart, on parchment paper-lined baking sheets. Bake, in batches, for 10 to 12 minutes or until lightly browned around the edges. Cool completely on a rack.
Tips:
- Make-ahead: The dough can be prepared and stored tightly wrapped in the refrigerator for up to 2 days or in the freezer for 1 month before baking. Store the baked shortbreads in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
- Cool Canapés: Garnish the shortbreads with red pepper jelly, apple butter or another favourite spread. Or, blend leftover cranberry sauce with chopped fresh herbs such as rosemary or sage for a festive topper.
- Exotic Flavour Twist: Add 1 tbsp (15 mL) mild Indian curry paste to the butter mixture. Top the shortbreads with a spoonful of mango chutney and sour cream.
