Asiago Lemon Thyme Shortbread
User Reviews
3.5
Asiago Lemon Thyme Shortbread
Description
This Asiago Lemon Thyme Shortbread combines the rich sharpness of finely shredded Asiago cheese with the freshness of lemon zest and aromatic thyme. The dough is made by pulsing all ingredients in a food processor, which helps unify the butter, cheese, herbs, flour, and seasonings into a cohesive, slightly crumbly dough. Chilling the dough in a log shape helps keep the rounds firm and uniform when sliced. Baking at 350°F for about 10 minutes yields shortbreads that are pale with a slight crispness on the edges and a soft, buttery center.
The flavor is a balance of rich dairy from the butter and Asiago, lifted by the brightness of lemon and the earthy herbaceousness of thyme. Fresh cracked black pepper adds a piquant touch that complements the cheese. The texture is tender yet crumbly, making them ideal for nibbling alongside cheeses, charcuterie, or salads.
The recipe is straightforward and best chilled overnight or for several hours to develop firmness before slicing and baking. Cooling the shortbreads on the pan briefly before transferring to a rack ensures they set properly without breaking. These shortbreads offer a distinctive savory twist on traditional buttery cookies, suitable for serving at gatherings or as a flavorful snack.
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1 cup Asiago cheese finely shredded
- lemon zest of 1
- 2 Tbsp thyme leaves
- 1 1/4 cups flour
- 1/2 tsp salt
- black pepper lots, fresh cracked
Instructions
- set oven to 350F
- Put all of the ingredients into the bowl of a food processor fitted with the metal blade and pulse, about 30 times, until the dough comes together.
- Remove from the processor and bring the dough into a lump, using your hands. Work it slightly if it is still crumbly.
- Form it into a smooth 7-8 inch log. Wrap in plastic wrap, smoothing it out as you wrap, and twist the ends securely.
- Refrigerate until well chilled, at least a few hours, or overnight. I like to cradle the log of dough on a thick dish towel so it remains round.
- Slice into 1/4 - 3/8 inch thick slices and bake on a silpat or parchment lined baking sheet for about 10 minutes. The shortbreads will still be quite pale.
- Let cool for a few minutes on the pan, and then on a rack
Notes
- Chill the dough log thoroughly before slicing to help maintain the shortbread shape.
- Use freshly cracked black pepper to enhance the flavor contrast with the cheese and herbs.
- The recipe benefits from resting the dough overnight for best texture and sliceability.
- Remove shortbreads gently when warm to avoid breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16crackers
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 118mg | 5% |
| Potassium | 23mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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