Thursday, November 19, 2020

Scottish Cheese Shortbread #Thanksgiving #recipe @LucyBurdette

LUCY BURDETTE: While on the trip to Scotland that became the backdrop for the next Key West mystery, you can bet that I paid close attention to the food. They make wonderful cheese in the British Isles, but they don't generally serve it at cocktail hour as we do in the US. On our Scottish menus, a cheese plate was frequently offered as a dessert option. Although I did try the sticky toffee pudding and Scottish Cranachan that are specialities, I often chose the cheese. I ate cheese until my digestive system rebelled.

"Are you okay?" my traveling companions asked when I arrived late to our little bus.

"Just one too many cheese plates," I admitted.

Today's recipe would be a perfect accompaniment to a cheese arrangement--any time! But after making them, I realized how deliciously perfect they could be for a pre-Thanksgiving nibble.

Scottish cheese shortbread ingredients

1/2 cup (1 stick) unsalted butter, at room temperature
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
8 ounces extra-sharp white Cheddar cheese, finely shredded
1 cup unbleached all-purpose flour

Beat the butter together with the two kinds of pepper plus flour until mixed. Beat in the grated cheese until the dough begins to pull together.

Place the dough on a piece of parchment paper and shape it into a roll. Cover the dough and chill in the fridge for 1/2 hour or more.

Preheat the oven to  350. Slice the log into rounds, about 1/4 inch thick and arrange these on baking sheets covered with parchment. 

Bake for 13-15 minutes until the edges begin to brown. 

Cool ten minutes on the cookie sheets and then move to a rack or plate to finish cooling. They freeze perfectly so you can bake them ahead of time but have something special to serve while the turkey is cooking. You will need to remind your guests that these aren't sweet cookies, but then they will vanish... 

HAPPY THANKSGIVING from all the Key West gang

Lucy Burdette writes the Key West food critic mystery series, featuring fiesty food critic Hayley Snow. Number 10, THE KEY LIME CRIME, is in stores and online everywhere


  1. I love cheese! This looks delicious.

  2. These sound wonderful! Thanks for the recipe. I'm wonderingt how these would work with grated swiss, or gouda, or any other fairly firm cheese. Could be fun to have each kid make a different variety . . .

    1. I can't think why other cheese wouldn't work. If you experiment, let us know!

  3. Thank you! These sound perfect for cocktail time.

    1. Karen, I admit to snacking on the leftovers that I hid in the deep recesses of the freezer:)

  4. What fun! And tasty, too.

  5. I know I would love this. I've made something similar with the addition of finely chopped green onions. I rolled them into small balls. They were served as an appetizer. I'll have to look among my recipes saved. I think I still have it. bluedawn95864 at gmail dot com