The holidays always have me craving shortbread. I’m a bit of a traditionalist but I loved the Apple Cider Shortbread Bars I made last year. And today I discovered that shortbread can also be savory, like these Asiago and Prosciutto Shortbread Crackers.
I’m not that handy in the kitchen but with only a handful ingredients in this shortbread cracker recipe I had to give it a try. The end result is a cracker with the soft, melt-in-your-mouth texture of shortbread complimented by the sharpness of the Asiago cheese and prosciutto together. The recipe was easy make. The only thing I would do is cut the dough a little thicker as the thinner crackers tended to crumble a little more. I also didn’t chop me proscuitto as fine as the recipe asked but I loved the chunkier bits.
Try it for yourself with the recipe below, perfect for holiday entertaining or just something different to add to your cheese and nibble tray.
Ingredients:
3 slices prosciutto
1 1/2 cup (375 mL) all-purpose flour
1/2 cup (125 mL) coarsely shredded Asiago cheese
1/2 tsp (2 mL ) each garlic powder, salt and cracked black pepper
1/4 tsp (1 mL ) ground nutmeg
1 cup (250 mL ) cold Gay Lea Unsalted Butter, cubed
Instructions:
Base: Preheat oven to 350F (180C). Place prosciutto on a baking sheet lined with parchment paper. Bake for 10 to 12 minutes or until browned and crisp. Cool and crumble finely.
Place all ingredients except butter in a food processor; pulse to combine. Add butter and process until dough comes together in a ball. Form into a rectangular log about 3-inches x 1 1/2 inches (7.5 cm x 4 cm). Chill for 1 hour or until firm enough to slice.
Slice 1/4-inch (5 mm) thick into crackers. Transfer to parchment paper lined baking sheet(s). Prick shortbreads with a fork. Bake for 12 minutes or until golden.
Makes 2 dozen crackers.
Preparation Time: 30 minutes (plus chilling)
Tips:
Replace the Asiago with coarsely shredded Parmesan cheese.
The unbaked dough log or baked shortbreads can be stored in an airtight container in the freezer for up to 1 month.
Recipe and main image reprinted with permission from Gay Lea Foods.