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Shortbread with Cheese and Pineapple

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  • Author: Bake to the roots
  • Prep Time: 10
  • Cook Time: 19
  • Total Time: 90
  • Yield: 30 1x

Description

Delicious snack that goes along well with some nice whiskey: Shortbread with cheese and pinapple for some caribbean flavor :)

Ingredients

Scale
  • 1/2 cup (120g) butter, at room temperature
  • 1.7 oz. (50g) parmesan, grated
  • 1.4 oz. (40g) cheddar, grated
  • 1 1/4 cups (160g) all-purpose flour
  • 1–2 tsp. fresh thyme, chopped
  • 2 tbsp. candied pineapple, finely chopped
  • 1/4 tsp,. black pepper
  • 1/4 tsp. salt
  • 1 1/2 tsp. Tullamore D.E.W. XO
  • some parmesan/cheddar, grated

Instructions

  1. Add the butter to a large bowl and mix until light and creamy. Mix the grated parmesans and cheddar with the flour, thyme, chopped pineapple, pepper, and salt. Add together with the whiskey to the bowl and mix until just combined. Form into a log with about 1.2 inches (3cm) thickness, wrap in plastic wrap and place in the fridge for about 1-1 1/2 hours.
  2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Cut the dough log into 25-30 slices and place with some space in between on the baking sheet. Sprinkle with some cheese and bake for 16-19 minutes until the shortbread has a nice golden color. Take out of the oven and let cool down a bit on the baking sheet, then remove and let cool down completely on a wire rack.

Notes

  • Enjoy baking!

Find it online: https://baketotheroots.de/shortbread-with-cheese-and-pineapple/