Recipe: Cheese Shortbread / Cheese Puffs
Ingredients
- 1 stick of butter (Softened)
- 2 cups of grated Gruyere
- 1 1/2 cups all purpose flour
- 1 egg slightly beaten
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- 1 tbsp paprika
Instructions
- Preheat oven to 400F.
- You can put all ingredients (except paprika) into a food processor and pulse until it looks like cornmeal. Don’t overdo it. If you don’t have or want to use a food processor, use a fork and then your hands to mix it up. It may end up being doughy, but it works out fine. You can refrigerate it until you are ready to use it, or simply proceed.
- Form the dough into 1 inch balls, put them 2 inches apart in a row on a nonstick or lightly greased baking sheet.
- Slightly flatten each ball with your finger.
- Bake until the puffs are puffed and golden brown, about 10 mins.
- Cool and then sprinkle with paprika if you like.
Quick Notes
These are great the next day cold, with a large dollop of blueberry jam.
Variations
Variations:
- Instead of Gruyere, se 1 cup Pecorino, 1 cup Parmesan for a tangy flavor.
- Add fresh herbs to the original recipe (1/2 cup parsley chile, dill, basil and taragon).
Prep Time: 10
Cooking Time : 10
Diet Type: Vegetarian
Number of Servings: 30-40 puffs
Recipe Origin: Mark Bittman’s How to Cook Everything Vegetarian
Microformatting by hRecipe.