Recipe and images provided by shortbreadbliss.caIngredients:
2 3/4 cups all-purpose flour
1/4 cup cornstarch
2 tbsp Instant Dissolving Sugar
1 1/2 tsp ground chipotle pepper
1 tsp salt
1 1/4 cups cold Gay Lea Unsalted Butter, cubed
1 cup grated, aged white Cheddar cheese
Makes about 7 dozen shortbread 'crackers'
Instructions:
Pulse the flour with the cornstarch, sugar, chipotle pepper and salt in a food processor. Add the butter and cheese; pulse until the mixture comes together. Divide the dough into two portions and form into a rectangular log, about 1-inch (2.5 cm) thick by 2-inches (5 cm) wide. Chill for at least 1 hour or until firm enough to slice easily.
Preheat the oven to 350°F (180°C) and arrange the racks in the upper and lower thirds of the oven. Slice the logs 1/8 inch (3 mm) thick. Place on a parchment paper-lined baking sheets.
Bake, in batches and rotating the sheets halfway through baking, for 10 to 12 minutes or until golden around the edges. Cool completely on a rack.
Makes about 7 dozen shortbread 'crackers'
Recipe and images provided by shortbreadbliss.ca
Ingredients:
2 3/4 cups all-purpose flour
1/4 cup cornstarch
2 tbsp Instant Dissolving Sugar
1 1/2 tsp ground chipotle pepper
1 tsp salt
1 1/4 cups cold Gay Lea Unsalted Butter, cubed
1 cup grated, aged white Cheddar cheese
Makes about 7 dozen shortbread 'crackers'