Blue Cheese Poppy Seed Shortbreads

  • 2 ounces (1/2 stick) unsalted butter
  • 1 ounce blue cheese or Roquefort
  • 1 ounce sharp Cheddar cheese
  • 1/2 cup all-purpose flour, sifted
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon coarse salt
  • 1/8 cup poppy seeds

Combine the butter and cheeses in a food processor. Add the flour, cayenne and salt, and process until a dough ball is formed.

Shape the dough into 2-inch-diameter logs. Roll in the poppy seeds. Wrap the logs in plastic and chill thoroughly, at least 1 hour or up to two days.

Preheat oven to 375°F. Remove the dough from the refrigerator and cut into 1/4-inch-thick slices. Arrange slices about 1 inch apart on a baking sheet; bake for 12-15 minutes, until golden. Makes about 15 shortbreads.

Note: Baked and stored in a tightly covered container, these shortbreads will keep up to one month. The dough logs can be frozen for up to six weeks and cut and baked as needed.

Published on June 24, 2010
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Dylan Garret

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