Chipotle White Cheddar


These savoury shortbread crackers with aged white cheddar have a smoky chipotle kick.

  • Total Preparation Time: 72 minutes

Makes about 7 dozen cookies

Rating: 0 Stars

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2 3/4 cups675 mLAll Purpose Flour
1/4 cup50 mLCornstarch
2 tbsp30 mLInstant Dissolving Sugar
1 1/2 tsp7 mLground chipotle pepper
1 tsp5 mLSalt
1 1/4 cups300 mLGAY LEA - Unsalted Butter, cold and cubed
1 cup250 mLIvanhoe Old White Cheddar Cheese, grated
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  1. Pulse the flour with the cornstarch, sugar, chipotle pepper and salt in a food processor. Add the butter and cheese; pulse until the mixture comes together (add up to 3tbsp (45 mL) water if necessary). Divide the dough into two portions and form into a rectangular log, about 1-inch (2.5 cm) thick by 2-inches (5 cm) wide. Chill for at least 1 hour or up to 2 days.
  2. Preheat the oven to 350°F (180°C) and arrange the racks in the upper and lower thirds of the oven. Slice the logs into 1/8 inch (3 mm) thick slices. Place on a parchment paper-lined baking sheets.
  3. Bake, rotating the trays halfway through baking, for 10 to 12 minutes or until golden around the edges. Cool completely on a rack.
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