Savory Rosemary Lemon Shortbread

Preparation info

  • Makes

    48

    crackers
    • Difficulty

      Easy

Appears in

Back in the Day Bakery Made With Love

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
  • cups unbleached (all-purp

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.

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