Imperial Cheddar Shortbread

Watch the YouTube tutorial HERE!

Anyone who knows me- knows I love cheese nips. Or anything cheesy for that matter. Don't even get me started on Hawkins Cheezies. If I were an ancient Egyptian, they would find those in my tomb. Kidding not kidding.

These shortbread are probably the cheesiest of the bunch. SO rich, a little crispy and very decadent.

INGREDIENTS:

-2 cups all purpose flour

-1 tsp. salt

-1/2 tsp, cayenne pepper

-230 gram tub of McLaren's Imperial Cheddar

-1 cup butter cut into cubes (cool room temp.)

-2 tsp. Dijon mustard (or grainy)

HOW TO:

1.) Pre-heat oven to 400 degrees F and prepare cookie sheets with parchment paper or silicone mat

2.) Put the cheese, butter and mustard into your food processor or stand mixer bowl and mix well on medium speed until combined

3.) Add the salt and the cayenne pepper and 1 cup of the flour. Mix well until combined, then add the second cup of flour and mix until it forms itself into a ball

4.) Split the dough into 3 pieces and form into logs

5.) Chill for at least an 2 hours (can speed it up by putting in freezer)

6.) Slice the logs into 1/8"-1/4" slices and place onto cookie sheet 1/2" apart and bake for 8-10 minutes

NOTES:

*The dough shouldn't be sticky to the touch (ie. sticking to your fingers). Add a little extra flour if it's too sticky.

*On that note above... make sure your butter isn't too soft- it will make the dough too sticky