Savory Cheese Shortbread
While tea is essential in all months, winter highlights its restorative properties. And with tea comes biscuits—spirits and stomachs need a boost in the twilight hours of the afternoon.
This is a savory shortbread recipe that’s been in my family for at least three generations–I don’t know its origins, but it was a frequent flyer at my grandmother’s table. It typically appeared at Christmas, but it’s good all year around. I made it recently and was reminded why I liked it so much—it pairs well with a strong English Breakfast style tea without being lost or overwhelming the flavor of the tea. In other words, this shortbread has personality.
A note on the cheese: MacLaren’s Imperial Sharp Cheddar is an iconic Canadian grocery item. In fact, there is an early version of the container in the Canadian Museum of History. For substitutions, keep in mind that it’s very sharp and stiffer than a true cream-cheese style product. The internet recommends Black Creek Sharp Cheddar Cold Pack Cheese as an alternative, but I’ve never tried it myself. If you do, please let me know how it turns out.
- ½ pound McLaren’s Imperial Cheese
- ½ pound butter
- 2 cups flour
- 2 tablespoons light brown sugar
Mix ingredients either by hand or in a food processor and knead slightly until it can be formed into a roll and sliced. Make a ball from each slice and press with a fork. Bake on ungreased cookie sheets at 250 F for an hour (or until the bottom browns a bit). Cool on a rack before storing in a tin.