Rosemary Hazelnut Cheese Shortbread Crackers

Rosemary Hazelnut Cheese Shortbread Crackers

  • Servings: 4 dozen
  • Rating:


1/2 cup (1 stick) unsalted butter, softened to room temperature
8 ounces grated cheese (I used a mix of sharp cheddar, aged gouda, and a wee bit of Romano)
1 tablespoon minced fresh rosemary leaves
1 teaspoon coarse salt (or less, if your cheese is particularly salty)
1 cup all-purpose flour
scant 1/2 cup chopped hazelnuts


In a large bowl or a stand mixer, beat together the butter, cheese and rosemary until well combined (using a paddle attachment or a wooden spoon). Add the salt and flour, mix well, then add the nuts. Mix until it comes together into a smooth dough (you can sprinkle in a bit of water if needed — mine didn't).

Roll the dough into two logs (of the diameter you favor for crackers — I went with ~ 1 1/2-inch), and wrap in parchment or plastic. Chill in the refrigerator until firm, at least one hour (and overnight is fine too, if it works better).

When you're ready to bake, preheat your oven to 325° Fahrenheit. Line two baking sheets with parchment, or grease them well. With a sharp knife, slice into thin rounds (~1/4-inch), and place on the cookie sheet with a bit of space between (they shouldn't spread that much). Bake until lightly golden on the edges, ~15-20 minutes. Transfer to a rack to cool fully, then store in an airtight container until party time.