Blue Shortbread

  • 3 1/2 ounces crumbled blue cheese (about 1/2 cup)
  • 3 tablespoons unsalted butter, room temperature
  • 1/2 cup all buckwheat flour
  • 1/4 cup cornstarch
  • 1/8 teaspoon ground black pepper
  • 1/3 cup almond flour
Combine it all at room temperature (for the sake of your food processor) to make a crumbly dough. It could be sticky depending on the cheese. Wrap the dough and put in the fridge for an hour. 

Roll to 1/4-1/8″ thickness on parchment and score or cut shapes and place on parchment covered baking sheets. You might also be able to freeze and slice to make thin crackers, but I didn’t try. 

Bake until crisp at 350, this could take 15-25 minutes depending on the thickness.

Steve describes these as goldfish for adults. The blue cheese gives them an earthy flavor that children might not enjoy. The cheese is much milder after baking, so there is just a hint of blue, which is the way I like it since I am not really a fan of blue cheese. I plan to make these again and may try different types of cheeses. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *