Savoury Shortbread Food

SAVORY SHORTBREAD

Savory Shortbread image

For an extra indulgent hors d'oeuvre, top this cheddar cheese shortbread with smoked salmon and caviar, and serve with glasses of champagne.

Provided by Martha Stewart

Yield Makes about 12 dozen

Number Of Ingredients 6

Ingredients

2 1/4 cups all-purpose flour
1/8 teaspoon cayenne pepper
1 cup (2 sticks) salted butter, chilled and cut into small pieces
2 cups grated sharp cheddar cheese
1/2 cup milk
1 tablespoon Worcestershire sauce

Steps:

Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.

PARMESAN SHORTBREAD BISCUITS

Parmesan Shortbread Biscuits image

These buttery biscuits have the texture of shortbread with the kick of parmesan cheese flavour. The biscuits are buttery and have a "soft crumble" when you bite into them. IMPORTANT: Please ensure you measure the ingredients by weight. Cup sizes measure between countries and so for accuracy reasons, I have written the recipe by weight rather than cups because this recipe requires accurate measurement of ingredients to achieve the desired result.

Provided by Nagi | RecipeTin Eats

Categories Savoury Biscuits

Time 25m

Number Of Ingredients 4

Ingredients

3.5 oz / 100g salted butter (, chopped (Note 1))
3.5 oz / 100g parmesan cheese (, grated (Note 2))
3.3 oz / 95g plain flour
1 tbsp rosemary leaves (, roughly chopped (or 2 1/2 tsp dried rosemary))

Steps:

Process the butter, flour and parmesan in a food processor until a wet crumbly dough; OR
Alternative method: Place the flour and butter into a bowl and use your fingers to rub the butter into the flour until a crumble dough forms. Then add the parmesan cheese and use your fingers to rub it into the mixture.
If you are making rosemary biscuits, add the rosemary at the same time as the parmesan cheese.
Lightly flour a surface and turn the dough out onto it. Knead to bring together, then shape into two logs with a diameter of around 3 cm / 1.2" and about 15cm/6" in length.
Wrap with cling wrap and refrigerate for 1 hour or until firm. (Note 2)
Preheat oven to 180°C/350F. Line 1 large baking tray or 2 ordinary baking trays with baking paper (parchment paper).
Remove the log from the fridge and use a sharp knife to cut the log into 7mm/ 1/3" thick rounds.
Place the biscuits onto the baking tray at least 2cm / 1" apart.
Bake biscuits for 12 minutes or until light golden.
Stand on trays for 5 minutes then transfer to a wire rack to cool.

Nutrition Facts : ServingSize 10 g, Calories 46 kcal, Carbohydrate 2.5 g, Protein 1.4 g, Fat 3.4 g, SaturatedFat 2.2 g, Cholesterol 10 mg, Sodium 50 mg

THYME AND LEMON SAVOURY SHORTBREAD

Thyme and Lemon Savoury Shortbread image

Made these for the first time yesterday. Very easy to make and something different to sweet biscuits. Make sure you're generous with the sprinkled salt; I was a little stingy and found they tasted a lot better when I put some more on. They can be stored in an air-tight container for up to one week.

Provided by Snowbunny Andorra

Categories Dessert

Time 30m

Yield 15 biscuits

Number Of Ingredients 8

Ingredients

210 g flour
1/4 teaspoon salt
1 tablespoon grated lemon zest
1 1/2 tablespoons fresh thyme, chopped
120 g unsalted butter, at room temperature
1 large egg, beaten
2 large egg yolks
1 tablespoon coarse sea salt

Steps:

Stir together the flour, salt, lemon zest and thyme.
Rub in the butter with your fingertips to form a breadcrumb-like consistency.
Using a wooden spoon, beat in the egg and yolks (reserve a small amount of beaten egg for brushing).
Knead a couple of times then wrap and place in the fridge for half an hour.
Unwrap and roll out until half an inch thick. Cut into whatever shape you wish - the traditional is strips.
Use a fork to brick the tops of the biscuits, then brush with the remaining egg and sprinkle generously with the sea salt.
Place in a pre-heated oven at 350F until golden (about 20 minutes). Turn out onto a rack to cool. Serve at room temperature.

Nutrition Facts : Calories 121, Fat 7.6, SaturatedFat 4.5, Cholesterol 59.3, Sodium 510.8, Carbohydrate 10.9, Fiber 0.5, Sugar 0.1, Protein 2.3

SAVOURY CHRISTMAS SHORTBREAD

Savoury Christmas shortbread image

Bake these easy savoury biscuits using just four ingredients for an impressive homemade addition to any Christmas cheeseboard

Provided by Katie Hiscock

Categories Side dish

Time 30m

Yield Makes 12-15

Number Of Ingredients 4

Ingredients

125g Kerrygold salted butter, softened, plus extra for the tray
125g plain flour, plus extra for dusting
40g sage & onion stuffing mix
30g parmesan or vegetarian alternative, finely grated, plus extra to serve

Steps:

Heat the oven to 200C/180C fan/gas 6. Tip the butter, flour, stuffing mix and cheese into a medium bowl and mix well into a dough using a wooden spoon.
Roll out the dough on a floured surface to a 5mm thickness and use a cutter of your choice to stamp out as many biscuits as you can. If needed, re-roll the trimmings and repeat until you've used up all the dough.
Transfer the biscuits to a generously buttered baking tray and bake for 10-12 mins until lightly golden at the edges. Leave to cool completely on the tray - they will firm up more as they cool. Scatter over another grating of cheese before serving.

Nutrition Facts : Calories 111 calories, Fat 7.7 grams fat, SaturatedFat 4.9 grams saturated fat, Carbohydrate 8.3 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 0.5 grams fiber, Protein 1.9 grams protein, Sodium 0.2 milligram of sodium

MINCEMEAT SHORTBREAD BARS

Mincemeat Shortbread Bars image

These mincemeat shortbread bars make a lovely change from the traditional mince pies and are much quicker to make. Buttery almond shortbread bars with a festive, fruity mincemeat filling. Gorgeous!

Provided by Nickki Thompson

Categories Christmas Recipes

Time 1h

Number Of Ingredients 10

Ingredients

250g softened salted butter
125g caster sugar
250g plain (all purpose) flour
1/4 teaspoon fine salt
125g ground almonds
finely grated zest of one orange (optional)
350g homemade or shop bought mincemeat
25g dried cranberries (optional)
1 tablespoon caster sugar
50g flaked almonds

Steps:

Preheat the oven to 160C/140Fan/gas mark 3. Grease and line a 20x20cm square baking tin.
In a food processor whizz together the butter, caster sugar, plain flour, salt, ground almonds and orange zest, if using until the mixture comes together to make a dough. Divide the dough in half. Wrap one half in cling film and place in the fridge.
Press the other half of the dough into the lined tin, smoothing it out with the back of a spoon or your hands. Try and get it as even as you can.
Top the dough with the mincemeat and scatter over the dried cranberries if using. Get the second piece of dough out of the fridge. You can do this two ways - either roll the dough out on two pieces of baking parchment and lay on top of the mincemeat, or take pieces of the dough and lay them on top, trying to make sure the mincemeat is pretty much completely covered. This "patchwork" style (as I like to call it) isn't as neat but it works well for me. Doing this does mean that the mincemeat can ooze out a little over the top, but I quite like it.
Sprinkle the top of the shortbread with the 1 tablespoon caster sugar and the flaked almonds. Bake in the oven for 45-50 minutes, or until the top is light golden. Start checking the shortbread after 30 minutes - if it looks like the top is beginning to burn or the almonds are becoming too brown, cover the top with a piece of tin foil.
Remove the shortbread from the oven and allow to cool completely in the tin before cutting into slices.

Nutrition Facts : Calories 220 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 188 grams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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PARMESAN SHORTBREADS | NIGELLA'S RECIPES | NIGELLA LAWSON

The journey was certainly worthwhile: it is a complete winner; I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. Indeed, you can make the dough, wrap it and then leave in the fridge for up to 3 days before slicing and baking it as instructed below, although you will need …
From nigella.com

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SAVOURY BISCUIT RECIPES - BBC GOOD FOOD

Hazelnuts and cheese are perfect together – rustle up these savoury shortbread biscuits with just five ingredients. They make a great mid-afternoon snack. Savoury biscotti. A star rating of 3.5 out of 5. 2 ratings. Serve these savoury biscotti on a cheeseboard and dunk them in a baked camembert, or our potted cheddar. They make a lovely festive gift too. Cheese wheatmeal …
From bbcgoodfood.com

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92 SAVOURY SHORTBREAD !!! IDEAS | SHORTBREAD, SAVORY, FOOD

Dec 7, 2019 - Explore Dynee Mahoo's board "SAVOURY SHORTBREAD !!!", followed by 405 people on Pinterest. See more ideas about shortbread, savory, food.
From pinterest.com

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HOW TO MAKE SAVORY SHORTBREAD - PLUM DELUXE

When ready to bake, preheat oven to 350F and line baking trays with parchment paper and set aside. Unwrap dough and slice into rounds about 1/2” thick and place on the tray 2 inches apart. Bake for 10-12 minutes until tops begin to brown. Remove from oven and let cool completely before removing from tray. Serve at room temperature.
From plumdeluxe.com

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25 COOKIES 'N HERBS IDEAS | SAVORY, SHORTBREAD, FOOD

smoked gouda & walnut savory shortbread: 1 & 1/2 sticks butter, grated and kept cold 1 1/2 cups smoked gouda cheese, grated and kept cold 1 1/2 cups white flour About 4-5 dashes of half & half 1 ts sea salt 1 ts baking powder ½ ts black pepper 7-8 dashes of worcestershire sauce 1 cup toasted walnuts, rough chop
From pinterest.ca

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GRAPEFRUIT THYME SHORTBREAD BARS | CANADIAN LIVING

Tart grapefruit gives refreshing flavour to these savoury shortbread cookie bars. Gradually add the food colouring to the glaze, alternating between red and orange, until you get a light coral colour. The tint will intensify as the glaze dries, so stop adding food colouring when it's a touch lighter than your desired shade.
From canadianliving.com

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KASEY WILSON: SAVOURY AND SWEET SHORTBREADS | EDMONTON JOURNAL

Preheat to 350 ̊ F. Line a 9-by-13-inch baking pan with parchment, leaving an overhang on the short sides to aid unmolding. Combine cheese, flour, thyme and garlic salt in a food processor and ...
From edmontonjournal.com

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SAVOURY CHEESE SHORTBREADS – PROVISIONS FOOD COMPANY

Shop online at PROVISIONS FOOD COMPANY for delicious, all-natural Cheese & Charcuterie Companions, Savoury & Sweet Shortbreads, Popcorn & Seasonings, and Fruit-First Jams. Everything we make is crafted by hand in small batches in Beamsville, Ontario, Canada.
From provisionsfoodcompany.com

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BEST SQUIRRELLY SHORTBREAD BARS RECIPES | FOOD NETWORK CANADA

Meanwhile in saucepan, bring butter, sugar, corn syrup and cream to boil, stirring. Step 7. Boil, without stirring,until slightly thickened about 1 minute. Step 8. Remove from heat; stir in peanuts and almonds. Spread over crust. Step 9. Bake in centre of 350ºF (180ºC) oven until golden, about 25 minutes. Step 10.
From foodnetwork.ca

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SAVORY SHORTBREAD COOKIES RECIPES ALL YOU NEED IS FOOD

Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds. Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl. Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper. …
From stevehacks.com

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WILD THISTLE KITCHEN: SAVORY CHEDDAR, BACON AND CHIVES ...

Like, a real, genetic thing. And these Savory Cheddar, Bacon, and Chive Shortbreads are just the answer. So, these shortbreads are the product of my over-active imagination and my dreams (literally): savory, buttery shortbread dough, flecked with aged, sharp cheddar cheese, crispy bacon, fresh chives, and coarsely cracked black pepper. They ...
From georgetowner.com

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SAVORY BISCUITS – LARK FINE FOODS

Lark® Fine Foods, established in 2008, is a 100% women-owned and operated specialty foods company located north of Boston in the historical town of Essex, Massachusetts.
From larkfinefoods.com

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SHORTBREAD, FUDGE AND SWEET FOOD PRODUCTS FROM GRETNA GREEN.

Sweet & Savoury Scottish Shortbread, Scottish Fudge and more Traditional Favourites. At Gretna Green, we have a varied selection of sweet and savoury food products. Including, shortbread, Scottish fudge, toffee, Oatcakes and many more delicious snacks. We have specialy selected a range of high quality luxury Scottish brands, that we know you'll love. Treat yourself …
From gretnagreen.com

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EASY SAVORY ROSEMARY SHORTBREAD RECIPE - THE SPUNKY DIVA

1. Preheat oven to 300 F (150 C). Place room temperature butter in a large mixing bowl and beat with a wooden spoon or hand mixer until creamy. Slowly beat in sugar and vanilla into butter. Stir until mixed well. 2. In a separate bowl, mix flour and salt. Add chopped rosemary and dried chili flakes and mix well.
From thespunkydiva.com

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