Savoury Herbed Cheese Shortbreads Served with Mercator Tidal Bay Wine
A savoury twist on the classic sweet cookie, these shortbreads bring in flavours of local sharp cheese, salt and fresh herbs. Lightly crisp and crumbly, they work especially well on a charcuterie board, or alongside a glass of Mercator Vineyards Tidal Bay.
Yields 36 shortbread cookies
Ingredients
| 1 cup | Unsalted local butter, softened |
| 2 cups | Sharp cheese such as Cheddar or Gouda, finely grated |
| 2 cups | All-purpose flour |
| 1 tbsp | Fresh chives, finely minced |
| 1 tbsp | Fresh thyme leaves, finely minced |
| 1/2 tsp | Fresh rosemary, very finely minced |
| 1/2 tsp | Flaky Nova Scotia sea salt, plus extra for topping |
| 1/4 tsp | Freshly ground black pepper |
| 1/4 tsp | Smoked paprika |
| 1 tsp | Dijon mustard |
Directions
1. In a large bowl, beat the butter until smooth and creamy. Fold in the grated cheese until evenly distributed.
2. Add chives, thyme, rosemary, salt, pepper, smoked paprika, and Dijon until fully incorporated.
3. Add flour and mix just until the dough comes together. It should be soft but not sticky. Avoid overworking, shortbread loves a light touch.
4. Divide dough in half and roll each into a log about 1.5 inches in diameter. Wrap tightly in parchment paper or plastic wrap. Chill for at least 30 minutes or up to 2 days.
5. Preheat oven to 325°F. Slice logs into 1/4 inch rounds and place on parchment-lined baking sheets. Sprinkle lightly with flaky sea salt. WINE PAIRING
6. Bake for 15 minutes or until just set and lightly golden at the edges. Do not over-brown.
7. Let cool on the tray for 5 minutes, then transfer to a rack.
8. Store in an air-tight container if not using immediately.
Wine Pairing
Expressing fresh pear and white flower aromatics integrated with notes of minerality and undertones of lemon custard, Mercator Tidal Bay loves these buttery, crumbly shortbreads made with Nova Scotia cheddar, fresh local herbs, and simple pantry staples. They’re elegant enough for a wine reception, but cozy enough for a kitchen tin. Salty, cheesy, and deeply aromatic.
Local Source Guide
Cheese: Annapolis Fine Cheese, Foxhill Cheese House, Knoydart Farm, Masstown Creamery, Skye Glen Creamery, That Dutchman’s Cheese Farm
Produce & Pantry: Local Source Market, Masstown Market, Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Uprooted Market & Cafe
Salt: South Shore Sea Salt
Credits
Recipe provided by Mercator Vineyards.
Photography provided by Michelle Doucette.