Blue Cheese Shortbread

Well, here I am and I still have WAAAAAY too much cheese in my refrigerator.  I told you I went a little nuts at the cave sale at the Rogue Valley Creamery right?   I also had a large tub of smoked trout spread to use so I made some blue cheese shortbread.   Very simple, just need a little patience since you can’t roll it out immediately and bake it.

Blue Cheese Shortbread

  • 1 Cup All purpose Flour
  • 1/4 pound Cave Man Blue Cheese (or other high quality blue cheese)
  • 4 ounces sweet cream butter – room temperature
  • pinch chipotle powder or cayenne powder
  • 1 egg yolk

Mix the flour with the chipotle powder and place in a non-reactive bowl.  Crumble the cheese and cut the butter into cubes and cut into the flour with your hands.  Add the egg yolk and mix until incorporated.  Don’t over mix or it will get tough.  If you see chunks of cheese in the mixture that is OK  Refrigerate for about an hour.

Roll out on a floured surface until about 1/8 inch thick.  Cut into small pieces that are the same size.  Place on a baking sheet with parchment and bake at 350F for about 12-15 minutes or until light brown in color.

Smear some trout spread or crab dip on these.  Serve with a frosty beer on the porch.

Happy Baking!

Chef Constance Jesser

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