This is a fun spin on another classic that is too often forgotten. Shortbread! I love shortbread and I wanted to do a savory opposed to a sweet. Shortbread is sweet no matter what, so with the right ingredients it can be very delicious. I chose fresh sage, smooth sharp cheddar cheese and fresh local cranberries. You don’t need a lot of cranberries, just a handful is enough!
This is a fun buttery treat and a must try, and you don’t have to use cranberries if you don’t like them! Think about it this way, Sage and Butter are made for one another, cranberries and cheddar pair very well, cheddar and sage are a fancy couple… so why not let the three get together for a soiree?
So, what you will need…
- 1 1/2 C. All-Purpose
- 1/2 C. Cake flour
- 1 C. Powdered Sugar
- 1 C. Butter ( Room Temperature)
- 1/2 tsp. Salt
- 1 Tbsp Water
- 1/2 C. Shredded Cheddar Cheese
- Handful of FRESH Cranberries
- 1 Tbsp Fresh chopped Sage
Here is my process…
First Position rack in middle of the oven and set to 300 degrees F.
Next SIFT together, and I can not stress the importance of sifting enough, both flours, and salt onto a plate. In a large bowl combine butter and powdered sugar. Mix until smooth and well blended. Then slowly incorporate the dry ingredients until large clumps form.
Toss in a handful of Cranberries, the chopped Sage and the Cheddar and mix until everything is distributed throughout the batter.
Transfer the dough to the center of a baking sheet, or brownie sheet it is a bakers choice! There is no need to grease the pan due to the amount of butter in the shortbread! Spread the dough out evenly.
Bake for 39-42 minutes, mine was good at 40 minutes, but it depends on the oven. Cut immediately, being very careful, and then let cool.
Enjoy this buttery savory delight!