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.
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
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)
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.