![\"Savoury](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/10\/cheese-shortbread-for-cheese-boards.jpg\")
<\/figure>\n\n\n\nI love incorporating cheeses into baked goods. These cheese waffles<\/a> are made with shredded cheddar, but you could also use shredded parmesan or even crumbled blue cheese if you dare!<\/p>\n\n\n\n The beauty of this savoury shortbread recipe is that it takes just a few simple ingredients to make, the cheese and the butter can be used straight from the fridge to make this dough, and it takes 1 minute to form the dough in the food processor. LITERALLY, just 1 minute to make the dough for these cheese shortbread biscuits! Can you believe it?<\/p>\n\n\n\n I think part of the secret to making flaky biscuits and pie crusts is in the combination of<\/p>\n\n\n\n Many bakers swear by replacing a portion of the butter in pie crusts with cream cheese. The spreadable cheese adds some fat but also moisture, yielding a pie crust that is both tender and flaky, and that has a ton of flavour. These cinnamon rugelachs<\/a> are rolled cookies made with a cream cheese dough that is a little tangy with a slightly flaky texture. I've incorporated cheddar into spicy cheddar cheese biscuits<\/a>.<\/p>\n\n\n\n Rondel\u00e9 cheese by Pr\u00e9sident is a spreadable cheese that comes in a variety of flavours, including Garlic and Herbs (or in French \"Ail de Garonne et Fines Herbes\") and walnut (or in French Noix de Dordogne). These flavourful cheeses are soft and creamy and so are great for spreading on crackers, toast, and bagels as a substitute for cream cheese. And you can also bake with Rondel\u00e9 cheese, just like with cream cheese, incorporating it into pie crusts and biscuits, and also savoury shortbread cookie recipes, like the one below.<\/p>\n\n\n\n In this recipe, the Rondel\u00e9 cheese not only provides the necessary moisture to bind the dough and to create a flaky texture, it also provides a ton of flavour. All you need, besides the flour, butter, and a small amount of sugar, is a little salt and pepper, and some flaky sea salt to garnish it.<\/p>\n\n\n\n The key to perfect shortbread cookies that are cut out, whether savoury or sweet, is to keep the dough cold<\/strong>:<\/p>\n\n\n\n Chilling the dough and the cut-out cookies before baking means that the fats will take a longer time to heat up in the oven and melt. Slowing the melting allows the cut-out to set in the oven, locking in the shape. This is the secret to perfect cutout cookies, even savoury cheese shortbread like these.<\/p>\n\n\n\n If you tried this\u00a0recipe for savoury cheese shortbread cookies<\/strong>\u00a0(or any other recipe on my website), please leave a \u2b50\u00a0star rating<\/strong>\u00a0and let me know how it went in the\u00a0comments\u00a0below<\/strong>. I love hearing from you!<\/p>\n\n\nUse your food processor to make flaky shortbread biscuits<\/h2>\n\n\n\n
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![\"Ingredients](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/10\/Ingredients-to-make-cheese-shortbread-with-Pre\u0301sident-Rondele\u0301-cheese.jpg\")
<\/figure>\n\n\n\nIncorporating cheese into crusts and biscuit recipes<\/h2>\n\n\n\n
![\"Shortbread](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/10\/Food-processor-dough-for-savoury-cheese-shortbread.jpg\")
<\/figure>\n\n\n\nChill the dough<\/h2>\n\n\n\n
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![\"Oak-leaf](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/10\/Cut-out-savoury-cheese-shortbread-sprinkled-with-flaky-sea-salt-ready-for-the-oven.jpg\")
<\/figure>\n\n\n\n\ud83d\udcd6 Recipe<\/h2>
![\"Freshly](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2020\/10\/Cut-out-savoury-cheese-shortbread-sprinkled-with-flaky-sea-salt-freshly-baked-360x360.jpg\")
<\/div>\n<\/div>\nSavoury Cheese Shortbread Cookies<\/h2>\n