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
- 1 cup (250 mL) all-purpose flour
- 2/3 cup (160 mL) Canadian Courtenay Cheddar cheese shredded
- 1/2 cup (125 mL) cold unsalted butter cut into cubes
- 1/4 cup (60 mL) whole wheat flour
- 3 tbsp (45 mL) 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
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.
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.
Top 5 Nutrients
|Calcium:||3 % / 30 mg|
|Vitamin A:||4 %|