Cheddar & Rosemary Shortbread


  • 1 cup (250 mL) butter, softened
  • 2 tsp (10 mL) chopped fresh rosemary
  • 1 tsp (5 mL) Kozlik's Brown Mustard Powder
  • ¼ tsp (1 mL) salt
  • Pinch of pepper
  • 2 cups (500 mL) shredded aged cheddar cheese
  • 1¾ cups (425 mL) all-purpose flour


  1. In a large bowl, beat butter until fluffy. Beat in rosemary, mustard, salt, and pepper.
  2. In a separate bowl, toss cheese and flour together.
  3. Stir flour mixture into butter mixture until combined well. Knead together and divide dough in ½ and shape into 11in (28 cm) logs. Wrap with plastic wrap and refrigerate for at least 2 hours or until dough is firm. 
  4. Preheat oven to 325°F (160°C).
  5. Slice log into ½in (1 cm) rounds and place on parchment paper lined baking sheet.
  6. Bake for about 20 minutes or until edges are crispy. Repeat with remaining dough.
NOTE: You can make the dough ahead of time & refrigerate it for up to 5 days or freeze for up to 2 weeks!