Dairy Farmers of Canada

Savoury Cheddar and Hazelnut Shortbread

Enjoy these with a glass of wine or bubbly or as an accompaniment with homemade creamy tomato soup.

  • Prep: 20 min
  • Cooking: 15 min - 20 min
  • Refrigeration: 1 h
Yields About 46 cookies (1 1/2-inch - 3 1/2 cm squares)
savoury coutenay cheddar and hazelnut shortbread

Ingredients

  • 1 cup (250 mL) all-purpose flour
  • 2/3 cup (160 mL) Canadian sharp Cheddar cheese shredded
  • 1/2 cup (125 mL) cold unsalted Canadian butter cut into cubes
  • 1/4 cup (60 mL) whole wheat flour
  • 3 tbsp (45 mL) Canadian milk
  • 1/3 cup (80 mL) hazelnuts toasted and finely chopped
  • 1/4 tsp (1 mL) sea salt
  • 1/4 tsp (1 mL) black pepper
Dairy Farmers Logo

Make it with Canadian Dairy

Find these ingredients with our Blue Cow Spotter:

Find these ingredients with our Blue Cow Spotter:

Placeholder alt

READY FOR REWARDS?

Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.

SUBSCRIBE

Preparation

In the large mixing bowl of a stand-up mixer with the paddle attachment, combine all-purpose flour, cheese, butter and whole wheat flour. Mix on medium speed until the flour absorbs the butter and starts to come together when squeezed with your fingers.

Add milk, nuts, salt, and pepper; mix 30 seconds or until the dough looks like crumble. Turn out dough onto a clean surface and knead lightly into a smooth dough. Place the dough between two sheets of parchment paper and roll out about 1/4-inch (1/2 cm) thick. Place on a baking sheet and refrigerate for 1 hour or until cold. (Dough can be covered and refrigerated for up to five days.)

Meanwhile, preheat oven to 350 °F (180 °C).

Cut into 1-1/2-inch (3 1/2 cm) squares or into desired shapes using a cookie cutter. Place on parchment lined baking sheet and bake 15 to 20 minutes or until firm and just starting to turn golden around the edges.

Let cool on pan on a wire rack for 5 min then transfer to rack. Serve warm or at room temperature.

Tips

No stand-up mixer, no worries. In a large food processor bowl, with knife blade attachment, combine all-purpose flour, cheese, butter and whole wheat flour. Pulse until butter is in tiny pieces. Add milk, nuts, salt, and pepper; pulse until dough starts to come together and holds together when squeezed with your fingers. Proceed with the recipe as above.

Store baked shortbreads in a cookie tin at room temperature for up to 4 days. Warm in 350 °F (180 °C) oven for about 5 minutes.

Nutritional information

Per serving
Energy: 84 Calories
Protein: 2 g
Carbohydrate: 6 g
Fat: 6 g
Fibre: 0.4 g
Sodium: 42 mg

Top 5 Nutrients

(% DV*)
Calcium: 3 % / 30 mg
Folate: 6 %
Selenium: 6 %
Thiamin: 5 %
Vitamin A: 4 %