The best delicious Cheddar-cornmeal Shrotbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cheddar-cornmeal Shrotbread recipe today!
Hello my friends, this Cheddar-cornmeal Shrotbread recipe will not disappoint, I promise! Made with simple ingredients, our Cheddar-cornmeal Shrotbread is amazingly delicious, and addictive, everyone will be asking for more Cheddar-cornmeal Shrotbread.
What Makes This Cheddar-cornmeal Shrotbread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cheddar-cornmeal Shrotbread.
Ready to make this Cheddar-cornmeal Shrotbread Recipe? Let’s do it!
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1 c All-purpose flour
1/4 c Yellow cornmeal
1 ts Baking powder
1 ts Salt
1/8 ts Cayenne pepper
3/4 c Sharp cheddar cheese; grated
2/3 c Cottage cheese; lowfat
2 tb Olive oil; OR
2 tb Canola oil
In a medium bowl, whisk flour, cornmeal, baking powder, salt and cayuenne.
Stir in cheddar.
In a food processor, puree cottage cheese. Add oil and process until
smooth. Add flour mixture and pulse just until the dough clumps together.
Turn dough out onto a lightly floured surface and knead gently several
times. Divide in half, form each piece into a disk and srap in plastic
wrap. Refrigerate for at least 20 minutes or up to 2 day.s
Meanwhile, preheat oven to 400F. Lightly oil 2 baking sheets or coat them
with nonstick spray.
On a lightly floured surface, roll dough to a thickness of 1/8 inch. Using
a 2 1/2-inch round serrated or other decorative cookie cutter, cut out
cookies. Arrange on prepared baking sheets. (Reroll and cut scraps.)
Bake cookies, 1 sheet at a time, for 8 to 12 minutes, or until golden and
firm. Transfer to a wire rack to cool.
NOTES : The cookies are best served the day they are baked.
Yields
36 Servings
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