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Cheddar Dijon Shortbread

1/2-cup butter, softened
1-cup coarsely shredded old cheddar cheese
3-tbsp Dijon mustard
1-cup all-purpose flour
2-tsp dry mustard

Beat butter with mixer until light and fluffy
Beat in cheese and then mustard
In a separate bowl, combine flour and dry mustard
Using a wooden spoon, gradually stir flour mixture into butter mixture
Transfer dough to floured work surface
Shape into a 10 inch log
Cover with plastic wrap and refrigerate until firm, approx 2 hours
(Can freeze at this point for up to 2 months; thaw in fridge before baking)
Preheat oven to 350*F
Slice log into 1/4-inch thick slices
Place on parchment paper lined cookie sheet
Bake in centre of oven until golden, about 15 minutes
Cool in pan on rack for 10 minutes
Transfer to racks to complete cooling

Makes 30-40 shortbreads