Savory Rosemary Lemon Shortbread

Name: Savory Rosemary Lemon Shortbread
Yield: Makes 48 crackers
Cuisine: United States
Ingredients: 2½ cups unbleached (all-purpose) flour; ½ pound (2 sticks) unsalted butter, at room temperature; 1 teaspoon Freshly ground black pepper; 1 cup lightly packed finely grated Gruyère cheese; ½ teaspoon fine sea salt; 2 teaspoons grated lemon zest; 2 teaspoons chopped fresh rosemary; 1 cup crispy rice cereal; 2 teaspoons fresh lemon juice

Preparation info

Makes
48
crackers

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

This savory shortbread is an easy make-ahead recipe to serve at a party–or enjoy for weekday snacking. The flavor is a little salty and a bit spicy, so these go well with a plate of cheese and cured meats. The addition of rice cereal gives them a crispy bite.

Ingredients

½ pound (2 sticks) unsalted butter, at room temperature
2½ cups unbleached (all-purp

Americas
United States
Bread
Vegetarian

Method

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter on medium speed until smooth, about 3 minutes. Add the flour, cheese, cereal, lemon zest, lemon juice, rosemary, pepper, and salt and mix on low until the dough comes together, then turn the speed to medium and mix until the dough is smooth, 2 to 3 minutes.