Gruyere/Cayenne Shortbread

Gruyere/Cayenne Shortbread
An interesting adaptation to an old favourite and what would Christmas be without Cheese! This recipe shared complements of Lesley!


Note: These can be MADE WELL IN ADVANCE! The uncooked logs freeze well and the cooked shortbread also freezes well.


Ingredients:
250g gruyere cheese, coarsely grated
1 cup (2 sticks)unsalted butter, at room temp
*(If you use salted butter, don’t add any salt)
1 teaspoon cayenne pepper
*1 teaspoon salt
2 ½ cups sifted all purpose flour
1 cup finely chopped walnuts, pecans, or almonds or a mixture. (Don’t like nuts leave this out!)

Preparation and cooking:
Cream the cheese and butter in a large bowl.


Sift together the flour, cayenne and salt. Add gradually to the butter/cheese mixture


Add the nuts, mixing well.


Divide the dough in half and shape into logs 1 ½ inches in diameter. (If you want smaller pieces make 4 logs)


Wrap tightly in plastic wrap and refrigerate for at least an hour.


With a sharp knife, cut the logs into ¼ inch slices, place on a parchment lined baking sheet 1 – 2 inches apart.


Bake in a 350F oven for 15 – 20 minutes until lightly coloured. (12 – 14 minutes if convection oven)


Cool on rack then store in airtight container