VT
It’s a snap to whip up a batch of homemade savory shortbread: poppy and sesame or cheddar in your electric mixer or food processor.
Cream softened butter, add in flour, and then pick a seasoning you like: your favorite herb or spice, seeds, nuts or cheese. Try this poppy and sesame seed laced shortbread. It’s delicate and crunchy.
 For a completely different version, replace the seeds with a pinch of cayenne and grated, sharp cheddar cheese.
It’s spicy cheddar nirvana.Â
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Just like homemade cookies, rich shortbread only stays fresh for a few days, so I like to roll the dough into 4 logs, then slice and bake just a dozen or two at a time.
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| Each 4″ log makes 12 savory cookies |
Wrap up remaining logs, label with the date and freeze for up to three months.
Serving Ideas
- Dessert: Serve Poppy and Sesame Seed Shortbread with semi-soft cheese, fresh and dried fruits and apricot preserves.
Cheese Board: Serve Cheddar Shortbread with your favorite cheese, salsa or dip. Add raw veggies or fruit, like apple slices and berries.
Soup, Salad, Chili, Stew: Serve with shortbread instead of bread or croutons.
Quiche or Casserole: Use shortbread crumbs for a quiche crust or atop a casserole.
Dig in to a batch of savory shortbread and surprise your family and friends.
Use these recipes as a roadmap and substitute your favorite flavors to suit your taste!Â
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Thanks Dana. I’m going to try a batch of these this morning before I start my regular baking. 🙂
ps… Can quinoa flour can be substituted for the whole wheat flour?
Hi future mrs. K dub, I encourage you to make the flour substitution and let me know how they turn out! A mix of flours adds a great texture to these shortbread and can be used for both recipes. I chose all white flour for the seed version because it’s pretty, but, by all means, experiment. That’s what fearless bakers do!