California Walnut And Blue Cheese Savoury Shortbread Recipes

CALIFORNIA WALNUT AND BLUE CHEESE SAVOURY SHORTBREAD

Steps:

• Preheat oven to 275°F.
• In a medium-sized bowl, combine flour, cornstarch, icing sugar, salt and ground walnuts. Whisk until well blended.
• Add butter, blue cheese and lemon zest to the flour mixture. Knead by hand until dough becomes soft and forms into a ball.
• Using a small scoop, portion dough into half-spheres, then press a walnut half into the top of each cookie.
• Bake on a parchment-lined cookie sheet for 27-30 minutes, or until cookies are firm to the touch. Cool on a wire rack.

PARMESAN SHORTBREAD

Steps:

• Preheat oven to 325.
• Line an 8 inch square pan with buttered foil.
• Beat all ingredients except flour in a mixing bowl with an electric mixer until light and creamy, 3-4 minutes.
• Add flour and continue to mix at lowest speed until smooth dough forms.
• Scrape dough into pan and press evenly with the back of a spoon.
• Pierce dough randomly with a floured fork.
• Bake 35 minutes until firm.
• Let cool slightly then invert pan over your cutting board.
• Remove the foil and cut the shortbread into 2 inch squares.

BLUE CHEESE AND WALNUT CRACKERS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
• Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
• Meanwhile, preheat the oven to 350 degrees F.
• Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.

MAYTAG BLUE CHEESE SHORTBREAD

Steps:

• Beat the blue cheese and butter until creamy.
• In a separate bowl, combine the flour, cornstarch, pepper and salt and walnuts. Add to the blue cheese and butter mixture.
• Roll into two logs and chill until firm. Cut in 1/8 inch thick slices. Place on a cookie sheet or sheet pan lined with parchment paper.
• Bake at 375 degrees for 10-15 minutes, until golden brown.