Spicy White Cheddar Shortbread Crackers and a Gay Lea Giveaway

Shortbread is a treat anytime of year, but it has long been a tradition to serve this delicacy at Christmas. Gay Lea foods has provided two new innovative recipes to grace your holiday table this year. While the Banana Coconut Cream Shortbread sounded most appealing, considering my taste for savory and spicy, I was immediately drawn to the Chipotle and White Cheddar Shortbread Cracker. I could not find ground chipotle pepper, so instead, I used ground habanero powder. Cayenne pepper would also be an acceptable substitute.

I am also pleased to offer another Christmas giveaway. This one is restricted to residents of Ontario, as Gay Lea only distributes their goods in this province. Simply leave a comment by the 19th of December for a chance to win a random draw which includes a lovely basket valued at $60.00. The contents are Gay Lea coupons, cookie cutters, a rolling pin, a red path sugar bag, egg white coupons, cookies recipes, shortbread tips and a Gay Lea tin. For those that do not have a blog, please insert your email address along with your comment so I contact you if you win. For a chance to win additional prizes from Gay Lea, and for more shortbread recipes, be sure to checkout their shortbread bliss site.

Spicy White Cheddar Shortbread Crackers

2 3/4 cups of unbleached white flour
1/4 cup of cornstarch
2 tablespoons of sugar
1 teaspoon of habanero powder or cayenne pepper
1 teaspoon of sea salt
1 1/4 cup of cold, unsalted butter
1 cup of grated extra old white cheddar cheese

Line a baking sheet with parchment paper. In a food processor, pulse the flour, cornstarch, sugar, habanero powder and salt. Add the butter, cheese and a few tablespoons of water and pulse until a soft dough forms.

Divide the dough into two equal portions, shape into logs roughly 1 inch thick. Wrap in plastic wrap and chill for at least 1 hour. Slice into rounds, roughly 1/4 inch thick and transfer to the prepared baking sheet. Bake in a preheated 350 degree oven for 10 - 12 minutes, or until the cookies begin to brown on the edges. Rotate the baking sheet part way through the baking time. Repeat with the remaining dough. Cool the cookies on a wire rack. Store in a tightly sealed container for up to a week.

Yields roughly 30 cookies.

More shortbread recipes you might wish to try:
Rosemary Parmesan Shortbread
Jalapeno Cheddar Shortbread
Peanut Butter and Blueberry Shortbread Bars