Cheddar Shortbread Hearts
Buttery, crumbly, and irresistibly savory, these Cheddar Shortbread Hearts are the perfect blend of comfort and elegance. Made with sharp cheddar cheese, a hint of cayenne for optional heat, and a tender shortbread base, this recipe creates melt-in-your-mouth bites that are both indulgent and versatile. Shaped into adorable hearts, they’re ideal for appetizers, snacking, or pairing with soups and salads. With just 20 minutes of prep time and a simple ingredient list, this recipe offers a fuss-free way to impress at any gathering. Plus, they store beautifully, making them a make-ahead favorite. Whether you're planning a romantic dinner or a casual get-together, these cheesy shortbread delights are a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 120 grams Sharp cheddar cheese, grated
- 130 grams All-purpose flour
- 15 grams Cornstarch
- 1 teaspoon Fine sea salt
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 1 tablespoon Milk or water (if needed)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, cream the unsalted butter with a hand or stand mixer until smooth and creamy, about 1-2 minutes.
Add the grated cheddar cheese to the butter and mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, cornstarch, fine sea salt, and cayenne pepper (if using).
Gradually add the dry ingredients to the butter and cheese mixture, mixing until a crumbly dough forms. If the dough is too dry to hold together, add 1 tablespoon of milk or water to bring it together.
Turn the dough onto a lightly floured surface and knead gently until it forms a smooth ball.
Roll the dough out to about 1/4-inch (6 mm) thickness and use a heart-shaped cookie cutter to cut out shapes. Gather and re-roll scraps as needed.
Place the hearts on the prepared baking sheet, leaving a little space between each.
Bake for 12-15 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through for even baking.
Remove the shortbread hearts from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve as an appetizer, snack, or alongside your favorite soup or salad. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 118.2 g | 43% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 1.1 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 920 mg | 71% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 326 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
