Peppered Cheddar Shortbread
This savory peppered cheddar shortbread, kicked up with black pepper, cayenne and chipotle chili is a delightful snack cracker. I always like to include something savory on my Christmas gift trays, and this recipe has always been a hit. These little cheddar gems are delicious straight out of the oven (allow to cool a tad), and if you happen to have any left over, just store the cooled shortbread in an airtight container. If you want to get ahead on your holiday baking, they also freeze well.
1-1/2 cups all-purpose flour or 3/4 cup all-purpose and 3/4 cups whole wheat flour 1/2 tsp. dry mustard 1-1/2 tsp. chipotle chili powder 1-1/2 tsp coursely ground black pepper 1/2 tsp. salt 1/4 tsp. cayenne pepper, ground
1/2 cup unsalted butter, melted
Preheat oven to 375º. In a medium size bowl combine flour, mustard, chipotle powder, salt, cayenne, and black pepper. Stir until everything is well incorporated. Toss in cheddar and stir well again. Add melted butter and knead until a dough is formed. You may need to add a little water if the dough feels too dry, but no more than a tablespoon.
Divide the dough in half to roll out half at a time. Roll dough out on a floured surface, you should try to have an even thickness of between 1/4 inch and 1/8 inch. Cut into small squares, rectangles, strips or use your favorite cookie cutter to make interesting shaped crackers. The key is to keep all cut outs approximately the same size so they bake evenly. Place cut outs on a parchment
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