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    Home » Recipes » Savoury Baking

    Published on: November 30, 2020 by Janice Lawandi; Updated on: February 27, 2024 3 Comments

    Savoury Cheese Shortbread Cookies

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    Savoury cheese shortbread cut into oak leaf shapes on a speckled plate with a box of Rondelé cheese, salt and pepper.

    You just need a few ingredients to make these easy savoury cheese shortbread cookies. They are basically like cheese biscuits, tender, yet flaky and airy, and the dough is easy to make in the food processor with just a few ingredients in under 1 minute. These savoury cookies make an excellent addition to cheese boards and charcuterie platters, as well as an accompaniment for chilli or stew.

    This recipe is sponsored by Président.

    Savoury cheese shortbread on a cheese board with Président cheeses.
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    I love incorporating cheeses into baked goods. These cheese waffles are made with shredded cheddar, but you could also use shredded parmesan or even crumbled blue cheese if you dare!

    Use your food processor to make flaky shortbread biscuits

    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?

    I think part of the secret to making flaky biscuits and pie crusts is in the combination of

    • cold ingredients, specifically the fat and the moisture should be fridge-cold
    • minimally handling the ingredients so that they stay cold
    • using the food processor to combine the ingredients to form the dough. This way your hot hands don't warm up the ingredients or melt the butter
    • adding enough liquid to both bind the ingredients together and also create flaky layers from water evaporation and steam in the oven
    Ingredients to make savoury cheese shortbread measured out and ready to assemble

    Incorporating cheese into crusts and biscuit recipes

    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 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.

    Rondelé cheese by Président 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 Rondelé cheese, just like with cream cheese, incorporating it into pie crusts and biscuits, and also savoury shortbread cookie recipes, like the one below.

    In this recipe, the Rondelé 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.

    Shortbread dough for savoury crackers speckled with black pepper. Ready to be rolled out and cut into shapes to bake.

    Chill the dough

    The key to perfect shortbread cookies that are cut out, whether savoury or sweet, is to keep the dough cold:

    1. start with cold ingredients straight from the fridge
    2. refrigerate the dough once it's made to cool it down so that you can use less flour when it's time to roll it out
    3. freeze the cutout cookies after cutting them out to harden the fats before baking

    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.

    Oak-leaf shaped savoury shortbread biscuits cut-out and placed on a parchment-lined sheet pan ready for the oven

    If you tried this recipe for savoury cheese shortbread cookies (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

    📖 Recipe

    Freshly baked cheese shortbread cookies shaped like oak leaves on a parchment-lined baking sheet

    Savoury Cheese Shortbread Cookies

    AuthorAuthor : Janice Lawandi
    These savoury cheese shortbread cookies are easy to make in the food processor, yielding a tender, yet flaky and airy biscuit that is full of flavour from the Rondelé cheese.
    4.50 from 2 votes
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    Prep Time 5 minutes mins
    Cook Time 16 minutes mins
    Chill time 45 minutes mins
    Total Time 1 hour hr 6 minutes mins
    Course Appetizer
    Cuisine British
    Servings 36
    Calories 57 kcal

    Equipment

    • Food processor
    • Rolling pin
    • Sheet pan
    • Fall cutters
    Need measurements in CUPSUse the button options below to switch from Metric to US measurements! It's that easy!

    Ingredients
     
     

    • 188 grams bleached all-purpose flour
    • 125 grams Rondelé cheese cold (equivalent to 1 package)
    • 115 grams unsalted butter cold, cut into cubes
    • 10 mL granulated sugar
    • 2.5 mL Diamond Crystal fine kosher salt
    • 1.25 mL freshly ground black pepper
    • Flaky sea salt for garnishing cookies before baking

    Instructions
     

    • Place the flour, Rondelé cheese, butter, sugar, kosher salt, and ground pepper into the bowl of a food processor fitted with the blade.
    • Pulse the mixture until it forms a sandy texture, then process until a ball of dough forms.
    • Carefully remove the blade from the food processor.
    • Remove the dough from the bowl and flatten into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
    • While the dough is chilling, preheat the oven to 400 ºF (200 °C). Line a sheet pan with parchment paper. Set aside.
    • Roll out the chilled dough on a lightly floured surface to between ⅛" and ¼". Cut out as many cookies as possible. Be sure to re-roll the scraps to cut out even more biscuits. You should have about 36 in the end, more or less ( the number depends on the size of the cookie cutter and the thickness).
    • Place the cookies on your parchment lined baking sheets, spacing them out. Sprinkle very generously with flaky sea salt.
    • Freeze the cookies for 10 to 15 minutes until frozen solid, then bake until golden brown, about 16 minutes.
    • Let cool completely then store in an air-tight container.

    Notes

    • Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 375 °F (190 °C) to prevent your baked goods from browning too quickly.

    Nutrition

    Calories: 57kcalCarbohydrates: 4gProtein: 1gFat: 4gSaturated Fat: 3gCholesterol: 10mgSodium: 49mgPotassium: 6mgFiber: 1gSugar: 1gVitamin A: 116IUCalcium: 4mgIron: 1mg
    Give backIf you enjoy the free content on this website, buy me a pound of butter to say thanks!
    Freshly baked cheese shortbread cookies shaped like oak leaves on a parchment-lined baking sheet

    Ways of flavouring savoury cookies

    With this base recipe, you can vary the flavour by varying the Rondelé cheese you use. In North America, Rondelé is sold in two flavours: Garlic and fine herbs (in French it's called Ail et Fines Herbes) and Walnut (in French it's called Noix de Dordogne). Both these flavours work beautifully in this recipe, the Garlic and Fine Herbs flavour adds a lot of kick, while the Walnut flavour is more mild and nutty. The generous sprinkling of flaky sea salt on these biscuits enhances the flavour and really makes these special.

    If you want to go beyond this recipe, feel free to add finely chopped herbs, fine lemon zest, chopped nuts, chopped dried fruit, etc. Just make sure the ingredients you add aren't wet because that will throw off the shortbread ratio!

    Baked savoury cheese shortbread biscuits shaped like oak leaves being transferred from a sheet pan to a ceramic plate

    What to do with savoury cookies and biscuits?

    Savoury shortbread biscuits are perfect for snacking on as is, but they also make a great accompaniment to soups and stews, instead of bread, for example. You can also incorporate them into cheese and charcuterie boards and appetizer platters, as you would cheese straws. You can use different cookie cutters according to the seasons or if you would like to cut out festive shapes to represent a holiday you are celebrating. The possibilities are endless with this base recipe and you can easily customize them to make your own.

    To build a cheese board, start with a large platter (or use a cookie sheet), and use a wide variety of cheeses of different textures and characteristics. Build a platter around a wheel of Président Brie (a cheese that you can slice or cut into wedges with a creamy taste) and serve it alongside a spreadable Président Spicy Red Pepper Brie or Rondelé with Garlic and Fine Herbs, both of which will add a kick to your board. Layer on mini saucissons (like little cured salami), grainy mustard, pickles and olives, and don't forget sweet elements like, fresh grapes, apricots, figs, dried fruit or even honey or jam. Fill the platter so it's practically overflowing and you can use the homemade savoury biscuits to fill all the gaps on the platter to make it look plentiful.

    Combining high quality Président cheeses with charcuteries, preserves, and pickles from your grocery store, and then adding these homemade savoury shortbread will make your holiday appetizer platters really special, and nobody will believe you when you tell them the dough took only 1 minute to make in the food processor!

    Holiday cheese board featuring Président cheeses and homemade savoury shortbread biscuits.

    This post is sponsored by Président Canada. I was compensated monetarily and with product.

    More Savoury Baking Recipes

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      Deep Dish Quiche with Swiss Chard
    • Serving scones with cheese with pickles and spicy jam.
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    • Serving pizza muffins on plates with marinara dipping sauce and chilli flakes.
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      Savoury Cheese Waffles

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    Comments

    1. Marion says

      January 18, 2021 at 3:49 pm

      What a fabulous recipe! My send time making, but had to use Boursin as the President is no where to be found in Brantford ON. See my comment answer above for details.

      Reply
    2. Christopher says

      December 30, 2020 at 10:55 pm

      Unfortunately it seems that Président Rondelé cheese isn’t widely available, at least not in Toronto. I searched at Loblaws (the massive location at the old Maple Leaf Gardens) and at Metro but the only Président cheese products here are either Brie or spreadable Brie. I used Boursin cheese in place of the Président Rondelé cheese and it turned out well.

      Reply
      • Marion says

        January 18, 2021 at 3:47 pm

        I too used Boursin, turned out awesome. The first batch I made at Christmas using cranberry and black pepper flavour, and just today with chive and basil flavour. I used a pizza cutter to cut them into small 1 1/2 inch squares and poked the tops with a fork. Tonight's will be served served with a lamb shank and red wine stew.

        Reply
    4.50 from 2 votes

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    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

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    I am a baking-obsessed recipe developer with a PhD in Chemistry who writes about baking and the science of baking.

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