• 1 cup (250 mL) butter, softened
  • 2 tsp (10 mL) chopped fresh rosemary
  • 1 tsp (5 mL) ground mustard
  • 1/4 tsp (1 mL) salt
  • Pinch of pepper
  • 2 cups (500 mL) shredded aged cheddar cheese
  • 1 3/4 cups (425 mL) all-purpose flour


Eight cheddar and rosemary shortbread cookies are on parchment paper on a cookie sheet


  • In a large bowl, beat butter until fluffy. Beat in rosemary, mustard salt, and pepper.
  • In a separate bowl, toss cheese and flour together. Stir flour mixture into butter mixture until combined well. Knead together and divide dough into 2 and shape into 11 inch (28 cm) logs. Wrap with plastic wrap and refrigerate for at least 2 hours or until dough is firm. Make-ahead: Refrigerate for up to 5 days or freeze for up to 2 weeks.
  • Preheat oven to 325°F (160°C).
  • Slice log into 1/2 inch (1 cm) rounds and place on parchment paper lined baking sheet. Bake for about 20 minutes or until edges are crispy. Repeat with remaining dough.


Calories 80
Protein 2 g
Carbohydrates 4 g
Fat 6 g
Fibre 0 g
Sodium 80 mg
Calcium 46 mg

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