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Photo for - Chipotle and White Cheddar Shortbread

Chipotle and White Cheddar Shortbread

  • Yields: About 7 dozen shortbread
  • Preparation: 92 minutes

Ingredients

  • 2 3/4 cups (675mL) all purpose flour
  • 1/4 cup (50mL) cornstarch
  • 2 tbsp (30mL) instant dissolving sugar
  • 1 1/2 tsp (7mL) ground chipotle pepper
  • 1 tsp (5mL) salt
  • 1 1/4 cup (300mL) GAY LEA - Unsalted Butter, cold, cubed
  • 1 cup (250mL) IVANHOE - Extra Old White Cheddar, grated
  • sesame seeds, or smoked salt, (optional)

Instructions

  1. In a food processor, pulse the flour with cornstarch, sugar, chipotle pepper and salt. Add butter and cheese; pulse until the mixture comes together (add up to 3 tbsp (45 mL) of water if necessary). Divide dough into two portions and form into a rectangular log, about 1” (2.5 cm) thick by 2” (5 cm) wide. Chill for at least 1 hour or up to 2 days.
  2. Preheat oven to 350°F (180°C).
  3. Arrange oven racks in upper and lower thirds of oven. Slice logs into 1/8” (3 mm) thick slices. Place on parchment paper-lined baking sheets.
  4. Bake, rotating the trays halfway through baking, for 10 to 12 minutes or until golden around the edges.
  5. Cool completely on rack.
  • Lightly brush unbaked cookies with lightly beaten egg whites and sprinkle with sesame seeds or smoked salt to garnish.
  • Dough can be prepared and stored in the refrigerator for up to 3 days before baking.
  • Store in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.
  • Serve with Buffalo chicken wings and ice-cold beer.
Photo of - Chipotle and White Cheddar Shortbread

Ingredients

  • 2 3/4 cups (675mL) all purpose flour
  • 1/4 cup (50mL) cornstarch
  • 2 tbsp (30mL) instant dissolving sugar
  • 1 1/2 tsp (7mL) ground chipotle pepper
  • 1 tsp (5mL) salt
  • 1 1/4 cup (300mL) GAY LEA - Unsalted Butter, cold, cubed
  • 1 cup (250mL) IVANHOE - Extra Old White Cheddar, grated
  • sesame seeds, or smoked salt, (optional)