Ingredients for Bacon And Cheddar Shortbreads With Rosemary
- 1/2 cup pecan halves
- 4 ounces cooked bacon, crumbled
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup shredded sharp cheddar cheese
- 2 cups all-purpose flour
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 teaspoon cayenne pepper
- Kosher salt, for sprinkling
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How to Make Bacon And Cheddar Shortbreads With Rosemary
- Preheat oven to 350°F (175°C).
- Add 1/2 cup pecan halves to the bowl of a food processor and pulse until finely chopped, but not pasty.
- Add 4 ounces cooked bacon, crumbled; 1/2 cup (1 stick) unsalted butter, softened; 1 cup shredded sharp cheddar cheese; 2 cups all-purpose flour; 1 tablespoon fresh rosemary, finely chopped; and 1/4 teaspoon cayenne pepper to the food processor. Process until a dough forms.
- Turn the dough out onto a lightly floured surface and divide it in half.
- Shape each half into a log about 3 inches in diameter.
- Wrap each log in parchment paper and refrigerate for at least 8 hours, or preferably overnight.
- Line baking sheets with parchment paper.
- Using a sharp knife, cut each chilled log crosswise into 1/4-inch thick slices.
- Arrange the slices on the prepared baking sheets, leaving a little space between each cracker.
- Bake for 10-13 minutes, or until pale golden and crisp.
- Let the crackers cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Sprinkle lightly with kosher salt before serving.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
31g
Carbs
1g
