Tillamook “Shortbread”

I made these recently as an appetizer to go with wine — YUH-HUM-MEEEE!!

11/2 cups all purpose flour
1 teaspoon salt 8 oz room temperature, unsalted butter
2 cups grated white cheddar, like Tillamook Vintage White Cheddar
1/4 teaspoon thyme

Preheat the oven to 325°F.

In a food processer, combine the flour thyme and salt. Pulse well to combine. Add the butter and cheddar cheese and pulse until combined but not blended, about 10 times- you want to see big lumps of butter and cheese (just like making shortbread).

Turn the mixture butter, cheese onto a lightly floured surface and use your hands to bring the dough together to form a shaggy ball. Wrap in cling film and refrigerate 15 minutes.

Roll the dough into a thin sheet. Using a sharp knife or pizza cutter, cut the crackers to desired size. (You can also use a cookie cutter for fun shapes).

Place the crackers on a silpat mat and bake for about 10 minutes until crackers are golden. Cool on a wire rack.

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