This savoury shortbread with the mild, earthy tang of Ontario goat cheddar is great as an accompaniment to a meal or as an appetizer. Recipe variations are provided below – from adding an extra kick with the flavourful heat of Jalapeno to a little buttery sweetness with the addition of finely chopped pecans.
1 cup (250 mL) butter, softened
1 1/2 cups (375 mL) finely grated Ontario goat cheddar
2 cups (500 mL) all purpose flour
1 tbsp (15 mL) thyme leaves
1/2 tsp (2 mL) cayenne
Preheat oven to 325°F (160°C). Line baking sheet with parchment paper. Set aside.
In bowl, blend butter with goat cheese cheddar. Stir in flour, thyme and cayenne until well combined. Roll into tablespoonful balls. Chill for at least 30 minutes.
Transfer to baking tray placing about 1-inch (2.5cm) apart. Flatten slightly with the bottom of a glass and prick with fork (garnish with thyme leaves if desired). Bake in preheated oven until shortbread cookies are set and bottoms are golden, about 20 minutes.
Makes about 36 cookies.
PER (2 piece) SERVING: about 170 cal, 3 g pro, 11 g total fat (6g sat fat), 11 g carb, 0g fibre, 35 mg chol, 95 mg sodium. %RDI: iron 4%, calcium 6%, vit A 8%, vit C 0%
Substitute the same amount of chevre for the goat cheddar cheese
Jalapeno Cheddar: Add ¼ cup (50 mL) finely chopped jalapeno
Pecan Cheddar: Replace 1/2cup (125 mL) of the flour with an equal amount of finely chopped toasted pecans
Cheddar Rosemary: Replace the thyme with an equal amount of finely chopped fresh rosemary.