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.

Savory Herb Shortbread

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Author: Caitlin @ Fit to Entertain
Total Time: 1 hour
Yield: Approximately 18 - 20 small shortbreads 1x

Description

Buttery, herb-flecked savory shortbread made with rosemary, thyme, cheddar, and Parmesan. Crisp, tender, and perfect for cheese boards or holiday entertaining.

Ingredients

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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

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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.