SAVOURY JARLSBERG® SHORTBREAD
The famously nutty and buttery character of Jarlsberg infuses these simple shortbread cookies with delicately rich flavour. The smell of them baking is very comforting.
Output: 24-30 cookies
- ½ cup salted butter
- ¼ tsp freshly ground black pepper
- 1 cup all-purpose flour
- 300 g Jarlsberg®, finely grated (about 3 cups)
- ¼ cup chopped walnuts
- 1 tsp finely chopped fresh rosemary
- 2 slices of cooked bacon, chopped finely
Preheat oven to 350°F.
Using an electric mixer, beat the butter and pepper together. Add the flour and Jarlsberg at low speed, along with the walnuts, rosemary and bacon.
On a large sheet of parchment paper or plastic wrap, shape the dough into a long sausage shape about 1½-2 inches in diameter, and about six inches long. Refrigerate for at least an hour.
Line 2 large baking trays with parchment paper. Cut the dough into slices about ¼ inch thick. Place on trays and bake for 13-15 minutes, or until lightly golden around the edges.
Serve warm. Once cooled, they can be kept in a tightly sealed container for up to a week.