Kale & Cheddar Savory Shortbread – a delicious recipe with butter, grated parmesan, grated white cheddar, crumbled kale from, flour, cayenne. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a mixing bowl, beat the butter til creamy. Beat in the cheeses, then the dry ingredients. The mixture will be crumbly. Stir in the kale, zest, and nuts. Squeeze the dough with your hands until it comes together.
2
Put a square of cling wrap, parchment paper or waxed paper (roughly 15 inches) on the counter. Pile the dough in a long strip about 3 inches from one side. Roll the short end of the paper over the dough, and pull on the paper to create a smooth or, if you'd like, a square log Roll the log in the rest of the paper and refrigerate the log for at least an hour, or up to several days (or wrap in plastic wrap, seal the ends and freeze for up to 2 months).
3
Heat the oven to 400u00b0F. Using a sharp serrated knife, cut the cold log into 1/2 -inch-thick slices.
4
Lay the slices flat about half an inch apart on the cookie sheet and bake for 10 to 15 minutes, until the cookies are golden at the edges. Cool on a rack and store in an airtight container at room temperature.
428
kcal
Calories
32
g
Fat
25
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup (1 stick) salted butter, softened, 1/2 cup grated parmesan, 1/2 cup grated white cheddar (a high-quality dry variety), 1/2 cup baked and crumbled kale from a recipe such as this: http://allrecipes.com/recipe/baked-kale-chips/, and more.
Yes, Kale & Cheddar Savory Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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