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Photo for - Cheddar Walnut Shortbread

Cheddar Walnut Shortbread

With their blend of toasted walnuts and sharpe cheese, these crackers are the perfect base for your favourite jellies and herbs.

  • Yields: Makes about 3 dozen shortbreads
  • Preparation: 72 minutes



  1. Pulse the walnuts with the sugar in a food processor until uniformly chopped. Add the butter and cheese; pulse until well combined. Add the flour and salt; pulse just until the dough comes together but is still slightly crumbly.
  2. Transfer the dough to a sheet of plastic wrap; use the wrap to shape the dough into a log, about 2-inches (5 cm) in diameter. Chill for 1 hour or until firm enough to slice easily.
  3. Preheat the oven to 350°F (180°C). Slice the logs into 1/4-inch (5 mm) thick rounds. Arrange, at least 1-inch (2.5 cm) apart, on parchment paper-lined baking sheets. Bake, in batches, for 10 to 12 minutes or until lightly browned around the edges. Cool completely on a rack.
  • Make-ahead: The dough can be prepared and stored tightly wrapped in the refrigerator for up to 2 days or in the freezer for 1 month before baking. Store the baked shortbreads in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.
  • Cool Canapés: Garnish the shortbreads with red pepper jelly, apple butter or another favourite spread. Or, blend leftover cranberry sauce with chopped fresh herbs such as rosemary or sage for a festive topper.
  • Exotic Flavour Twist: Add 1 tbsp (15 mL) mild Indian curry paste to the butter mixture. Top the shortbreads with a spoonful of mango chutney and sour cream.
Photo of - Cheddar Walnut Shortbread