Description
Here's a savoury shortbread appetizer that would be perfect for a celebration such as christmas or thanksgiving.
This recipe was published in the dec 19,2007 edition of the toronto star.
Ingredients
- All-purpose Flour
- Fresh Coarse Ground Black Pepper
- Unsalted Butter
- Old Cheddar Cheese
- Whole Milk
- Sour Cream
- Smoked Salmon
- Dill Sprigs
Instructions
- Line 2 baking sheets with parchment paper
- Stir flour and pepper together in a medium-sized bowl
- Using an electric mixer on medium speed, beat butter in large bowl until fluffy
- On low speed, beat in cheddar until just blended
- Using a wooden spoon, gradually stir in half of flour mixture, then milk, then remaining flour mixture, until moistened
- Turn out on to a pastry board or the counter and finish mixing with hands and pat into a disc shape
- Place disc between 2 sheets of waxed paper and roll out to about 1 / 4-inch thick, or about 12 inches in diameter
- Using a 2-inch cookie cutter, cut out rounds and place on prepared baking sheet
- Re-roll scraps, cut out rounds and place on prepared baking sheet
- Bake in 2 batches
- Place each baking sheet in centre of preheated 325f oven
- Bake until are golden and puffed, about 20 minutes
- Cool for 5 minutes before transferring shortbreads to rack, using a metal spatula, to cool to room temperature
- In medium bowl, stir together sour cream and salmon
- Spoon rounded teaspoons onto centre of each shortbread
- Garnish each shortbread with a dill sprig