If you’re upset that you may not be spending (American) thanksgiving with the fam this year, try to look at it this way - you get to eat all the apps! You don’t have to share the best part of the meal anymore! In fact, if you wanted, you could just eat apps INSTEAD of your meal. Take these festive cheddar shortbreads with tomato onion jam for example. Eat all 20 and skip dinner. A great (and EASY!) starter for all your holiday meals this year. A savoury and peppery cheese cookie with a slightly sweet slightly tart balsamic tomato onion filling. V festive. V good.
Makes 20 sandwiches
Ingredients
For the Shortbread
1/2 cup softened butter
2 cups of shredded cheddar cheese (do not use pre shredded cheese)
1 tsp freshly cracked black pepper
1 tbs icing sugar
1/2 tsp chili powder or paprika (optional)
A pinch of sea salt
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 egg
For the Jam
1 cup of roma or cherry tomatoes, diced
1 red onion, minced
3 cloves of garlic, minced
1/4 cup brown sugar
3 tbs dark balsamic vinegar
1/2 tsp fresh thyme leaves
A pinch of salt
1/4 tsp chili powder (optional)
Directions
1. In a mixing bowl, combine the butter, cheese, icing sugar, black pepper, a pinch of salt, and the chili/paprika if using. Using an electric hand mixer, beat on medium high for 2-3 minutes, until fluffy.
2. Add both of the flours and mix again for another minute on medium high. The dough will be quite crumbly.
3. Finally, add the egg and mix again until the dough just comes together.
4. Dump the dough on to the counter and knead for a minute or so until it comes together. Shape the dough into a long, thin log. Wrap in plastic wrap and put in the fridge for 20-30 minutes, until firm to the touch.
5. Once the dough has cooled, preheat the oven to 325 F. Remove the dough from the fridge and discard the plastic wrap. Slice the dough into 40 thin rounds. Each shortbread should be between 3-5 mm thin. Place each shortbread on a greased foil or parchment lined baking tray. Leave a little bit of space between them (they don’t expand too much in the oven). Bake for 20-23 minutes.
6. While the shortbreads are baking, prepare the jam. Combine all of the ingredients for the jam in a small saucepan and bring up to a boil over medium heat. Reduce the heat to medium low and allow the jam to cook for 20-30 minutes, all of the liquid has evaporated and it has become very thick in consistency. Stir often to prevent sticking or burning. Transfer to a bowl and set aside.
7. Once the shortbreads are done, remove them from the oven. They will be quite foamy from the cheese don’t be alarmed - this will go away. Allow the shortbreads to sit for 7-10 minutes to harden. Carefully use a butter knife or palette knife to loosen each cookie from the bottom.
8. Using the palette or butter knife, spread some of the jam on the back end of a shortbread edge to edge. Close it with another shortbread to make a sandwich. Repeat with remaining shortbreads. Serve immediately.
