By Yewande Komolafe
- Total Time
- 45 minutes, plus chilling
- Rating
- 4(343)
- Notes
- Read community notes
Every cookie tin deserves a little savory bite. These delicate crisps are speckled with fresh herbs and have a golden vein of cheese running through the dough. Fresh ground black pepper adds a gentle, lingering heat. You can go with any firm cheese that has strong notes here; sharp Cheddar, Parmesan or pecorino will all work nicely. Both the dough and cheese will benefit from staying cold while you work, so return the dough to the refrigerator as often as necessary to keep it chilled. (This cookie is one of six cookies that you can make with this Butter Shortbread Dough recipe. If you make that dough, you can make a double batch of the Cheddar Chive Crisps or try any of the other five recipes.)
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Ingredients
Yield:About 60 crisps
- 1cup/230 grams unsalted butter, at room temperature, plus more for pan
- 1cup/205 grams granulated sugar
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1 to 2large egg yolks
- 2½cups/320 grams all-purpose flour (see Tip)
- ¼heaped cup chopped chives
- 1teaspoon freshly ground black pepper
- 4ounces extra sharp Cheddar, finely grated
Dough (or Use Half-batch of Butter Shortbread Dough)
For Finishing
Ingredient Substitution Guide
Nutritional analysis per serving (60 servings)
69 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 35 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar and salt. Beat on low speed until incorporated and smooth, scraping down the sides of the bowl as needed, about 3 minutes. (Do not beat until fluffy, you don’t need to incorporate air into the dough.) Add the yolk and mix until just combined. Turn the mixer off and scrape down the sides of the bowl.
Step
See AlsoBrown Sugar Turkey Meatballs RecipeThe Neiman Marcus $250 Chocolate Chip Cookie RecipeCaprese Quinoa Casserole RecipeThe Best Paleo Dinner Recipes Index - My Natural Family2
Add the flour to the bowl all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. The dough will be in large crumbles.
Step
3
(If you’re starting with a half batch of Butter Shortbread Dough, start here.) Add the chopped chives and black pepper to the crumbled dough, and mix in using your fingers to incorporate. (If the dough feels too crumbly to come together, mix in an additional egg yolk before proceeding).
Step
4
Transfer the dough onto a sheet of parchment paper and pat into a 5- by 7-inch rectangle. Place another sheet of parchment over the top and roll the dough into an 8- by 11-inch rectangle. Peel off the parchment and scatter the grated Cheddar evenly over the top. Fold the dough in thirds similar to how you might trifold a letter: With the short edge running parallel to you, lift the right long side and fold it over until the right edge of the dough aligns with the center of the dough. Fold the left side over the top like you are closing a book. Press down lightly on the dough to adhere the fold. Slice the dough lengthwise, down the middle. You should have 2 strips at this point. Wrap the strips together in the sheet of parchment and refrigerate for at least 45 minutes and up to 3 days to chill completely.
Step
5
Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Trim the edges of the chilled logs by shaving off any rounded sides. Slice each strip crosswise into ¼-inch slices. Lay the pieces on the prepared baking sheet, spacing at least ½ inch apart. Bake until the cookies are light golden brown at the bottom edges, rotating once halfway through baking, 13 minutes. Transfer the cookies to a wire rack and cool completely. Store in an airtight container for up to 1 week.
Tip
- If using volume measurements, using a spoon, fluff and scoop the flour into a measuring cup, then scrape with a straight edge to level the surface. This will help prevent adding too much flour which can yield overly crumbly dough.
Ratings
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out of 5
343
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Cooking Notes
QTPie
For the folding and slicing:- Place the short side of the 8 x 11 rectangle directly in front of you. - Fold the short side next to you up one third of the way.- Fold the the other short side farthest from you all the way down over the folded dough. - Like folding a letter in thirds...you will have 3 layers of dough with 2 layers of cheese.- Cut the dough in half lengthwise, then slice those 2 "rolls" 1/4" thick. Hope this helps.
chef disch
I just made these and they are delicious! I cutback on the sugar to 1/2 cup. I folded like a letter then pressed to hold filling in. Only thing I’ll do differently is roll out a bit thinner and make the folds a bit neater. That’s how to get the unique look. Yum!!!
Anne C.
The folding instructions are poorly written. "...fold it over until the right edge of the dough aligns with the center of the dough. " After the first fold from the right, the word "center" refers to the center of the dough that is exposed, which is actually 1/3 of the way from the left edge of the UNFOLDED dough.
Melinda B.
Has anyone tried this with less sugar? A whole cup of sugar seems like a lot for a savory recipe.
michele
Would be a nice recipe for a video since “folding”instructions seem to be unclear by many.Including me. Thanks
L. Haney
I wonder about not adding any sugar and how it might change the texture of the dough.
Patricia Pugh
Where to start with how weird these cookies/crisps are. First, the recipe says to roll out to 8x 11 inch rectangle, fill with cheese and fold into thirds. The dough is way too thick for this to be accomplished without splitting. Second, after they are baked you now have a sweet cookie with chives and cheese. Talk about a very strange taste experience. Wouldn't bake these again and don't recommend the recipe.
Leanna
I made these as part of the 6-ways shortbread series and they are WAY too sweet. I was dubious, but trusting. Sadly, a waste of a lot of expensive butter.
msr
Made as written, and they are very, very sweet to my taste. As others have noted, the folding directions are confusing as well.
Alli p.
This is much too sweet for a savory snap - sweet cheddar fails in my books. I should have reduced the sugar, but now they all have to go in the trash.
Spencer Margolis
Some suggested that the sugar in the dough made it too sweet, so I replaced the sugar with 4 oz of grated parmesan and creamed it with the butter in lieu of the sugar.
Heather
I believe they would have said 'flip' if the cookies needed to be turned over. In this case, I'd just rotate the sheetpan for even cooking.
Leftover Sourdough
Just made these, not very experienced with shortbread, but they turned out okay! I didn't quite get the dough together enough, next time I'd mix by hand at the end to get it a bit more rollable rsther than crumbly. I would cut back on the sugar next time as well, and increase the black pepper.
ltrixie
Took the advice offered here about leaving out most of the sugar--I just added about 30 g. They were quick and easy too make, came out perfectly, and I am taking them to a party gathering.
bex
At first, I also found these too sweet. I continued to eat them anyway and they really grew on me.
Sweet
I'll make this with less sugar next time, smaller cut on the chives and more pepper. Probably borrow from another shortbread recipe. Still love the shape and idea.
Laura S.
Cut sugar to ½ C, increase black pepper.
Christini
The baking length was longer than 13 minutes. Maybe that was half way through? Definitely too sweet. Will try to find a more savory shortbread recipe.
Margaret
I didn’t read the comments so I messed up the folding and ended up with U shapes with a cheese filling that sadly sort of melted out. These are good but I’d definitely cut back on the sugar if I was making just these; they are savory but have too much sweetness running underneath (I used the other half of the dough for the sparkling cookies and those are AMAZING). Great texture though, crispy and a little crumbly and they melt in the mouth. Will be trying these again!
Rebekah
Arrggh! I wish I would have read the reviews first. Was wary of the quantity of sugar, but went ahead with it, worried that the quality of the dough would be compromised if I reduced it. These are very, very strange. As others have noted, a sweet cookie with cheddar and chives. Weird. Skip this recipe and make some savory crackers instead.
Audreys
I saw in the comments that the sugar content was way too high. I reduced to half a cup and swapped the chives with about 1-2 tbsp of chopped rosemary. Texture was fine with the reduced sugar and they turned out pretty good! Still a touch on the sweet side so I may try again with 1/3 cup sugar.
Anne
Sadly we didn't read the comments before baking...agree way too sweet.
Sarika
These taste amazing! My suggestions and changes: (1) substituted all sugar for 4 oz freshly grated parmesean + 2 egg yolks, not 1. (2) Cut them in 1/4 inch thickness as per directions; next time will cut in 1/2" (they were crumbly) (3)Absolutely refrigerate overnight if possible. Helps to avoid spreading. (4) Filling I used 2 oz white sharp cheddar + 2 oz medium yellow cheddar for color (5) after cutting the slices, refrigerate again. I did this for the 2nd half and they look nicer.
Michelle O
Used 1/2 cup sugar and both yolksReplaced chives with thyme.Second time making these — they were the fan favourite at cookie exchange. Love a savoury option.
JST
With cheese and chives I was expecting more of a savory finish. Do not serve these with co*cktails because they are sweet, and frankly odd.
Óskar Arnórsson
I made these last year and nobody liked them.Too sweet to go with the cheddar and chives, a memorably odd mix.
JST
Definitely more like a cookie than a savory cracker. Dough is not easy to manage, but they come together nicely. Thank you to the cook who gave great “folding” instructions.
L
Too sweet as written to be savory cookie. Next time reduce the sugar
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