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Cheese & Rosemary Shortbread Crisps


I found this recipe at "Style at Home". I adapted the recipe by using a Four-Cheese blend that I had in the refrigerator (Asiago, Romano and two others). You can use practically any cheese you wish, including white cheddar. These were so tender and crumbly when done, so I wouldn't really call them dense crackers. Still they were delicious, especially with the Butternut Squash & Apple Soup that I posted today.

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Rate this recipe 4.3/5 (35 Votes)


  • 1/2 cup unsalted butter, softened
  • 1-1/4 cups aged white cheddar cheese, grated
  • 3/4 cup all-purpose flour
  • 2 tsp fresh rosemary, finely chopped
  • 1/2 tsp dry mustard
  • pinch cayenne pepper (optional)
  • 1/4 tsp salt
  • 1/2 tsp cracked black pepper


Adapted from


Step 1

1 In a bowl, beat butter until smooth. In a separate bowl, toss together cheese, flour, rosemary, mustard, salt and pepper. Stir flour mixture into butter mixture, mixing until the dough comes together. Shape the dough into a log about 9 inches long, wrap with plastic wrap and refrigerate for at least 2 hours*.
*NOTE: I froze these for about an hour and sliced them very easily.

2 Preheat oven to 325F. Slice the log into 1/4-inch rounds and place rounds 2 inches apart on a parchment paper-lined baking sheet. Bake on the middle rack of oven until cookies are lightly golden around the edges, about 20 to 22 minutes. Cool completely.


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