I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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Golden, buttery, and flecked with fresh herbs, these Savory Herb Shortbread bites bring effortless charm to any gathering. They’re crisp at the edges, tender in the center, and rich with sharp cheddar and rosemary, making them the kind of appetizer guests always ask for before they even take a seat. Inside this post, you’ll find simple steps, make-ahead tips, and hosting notes to help these become a staple on your entertaining menu.
Savory shortbread cookies have a way of transforming a cheese board or holiday spread into something unforgettable. This rosemary and cheddar version is buttery, fragrant, and incredibly simple to prepare, yet still feels luxurious in its own quiet, understated way. They’re perfect for fall gatherings, holiday dinners, or anytime you want a bite that pairs beautifully with wine, cocktails, or a warm bowl of soup.
What I love most is how easy they are : no special equipment, no complicated dough, and a forgiving texture that works for both all-purpose and gluten-free flours. Whether you’re hosting a crowd or stocking your freezer for last-minute entertaining, these little shortbreads always give the perfect touch.
Mix the Dry Ingredients : Whisk together the flour, salt, pepper, rosemary, and thyme until evenly combined.
Cut in the Butter : Add the cold butter cubes. Using your fingertips or a pastry cutter, work them into the flour mixture until it resembles coarse crumbs.
Add Cheese + Egg Yolk : Mix in the cheddar and Parmesan. Add the egg yolk and gently bring the dough together. It should be slightly crumbly but cohesive when pressed.
Shape + Chill : Transfer the dough to parchment. Shape into a 2-inch log, wrap tightly, and chill for at least 30 minutes (and up to 2 days). Dough may also be frozen up to 1 month.
Slice the Dough : Preheat the oven to 350℉. Slice chilled dough into 1/4 inch rounds and place on a parchment-lined baking sheet about 1 inch apart. Sprinkle with flaky sea salt if desired.
Bake : Bake for 14 – 16 minutes, or until edges are lightly golden. Cool completely before transferring to a serving platter.
MAKE-AHEAD & STORAGE TIPS
Refrigerate or Freeze : Chill the dough up to 48 hours or freeze for up to 1 month.
Reheat : Warm finished shortbreads in a low oven (275℉ for 5 minutes) to refresh before serving.
Shelf Life : Store baked shortbread in an airtight container for 3 – 4 days.
FREQUENTLY ASKED QUESTIONS
Can I use dried herbs instead of fresh?
Yes. Use 1/3 the amount, but fresh herbs add noticeably better flavor in this recipe.
Can I make them gluten-free?
Absolutely. Cup4Cup or King Arthur Measure-for-Measure both produce a tender, buttery result.
Why does the dough crumble?
Shortbread dough naturally looks crumbly, but should hold together when pressed. If needed, add 1 – 2 teaspoons of ice water.
Can I double the recipe?
Yes, it scales perfectly. Freeze extra logs for effortless entertaining later.
HOSTING TIPS
Serve these on a cheese or appetizer board alongside marinated olives, fig jam, and thinly sliced apples for a simple, polished starter.
Bake the dough straight from frozen when last-minute guests drop in. No thawing needed!
Pair with sparkling wine or an herb-forward cocktail for the easiest welcome bite.
Buttery, herb-flecked savory shortbread made with rosemary, thyme, cheddar, and Parmesan. Crisp, tender, and perfect for cheese boards or holiday entertaining.
Ingredients
Scale
1 cup (120g) all-purpose flour (or gluten-free 1:1 blend)
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon finely chopped fresh rosemary
1 teaspoon fresh thyme leaves
1/2 cup (1 stick) cold unsalted butter, cubed
1 cup (100g) freshly grated sharp cheddar cheese
2 tablespoons Parmesan cheese, finely grated
1 large egg yolk
optional garnish : flaky sea salt + extra fresh herbs
Instructions
Mix the Dry Ingredients : Whisk together the flour, salt, pepper, rosemary, and thyme until evenly combined.
Cut in the Butter : Add the cold butter cubes. Using your fingertips or a pastry cutter, work them into the flour mixture until it resembles coarse crumbs.
Add Cheese + Egg Yolk : Mix in the cheddar and Parmesan. Add the egg yolk and gently bring the dough together. It should be slightly crumbly but cohesive when pressed.
Shape + Chill : Transfer the dough to parchment. Shape into a 2-inch log, wrap tightly, and chill for at least 30 minutes (up to 2 days). Dough may also be frozen up to 1 month.
Slice the Dough : Preheat oven to 350°F. Slice chilled dough into ¼-inch rounds and place on a parchment-lined baking sheet about 1 inch apart. Sprinkle with flaky sea salt if desired.
Bake : Bake for 14–16 minutes, or until edges are lightly golden. Cool completely before transferring to a serving platter.
Chill the dough fully before slicing for clean, even rounds.
Add flaky sea salt before baking for the perfect finish.
Prep Time:15 minutes
Chill Time:30 minutes
Cook Time:15 minutes
Category:Appetizer, Snack, Entertaining
Method:Baked
Cuisine:American
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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