Comments on: Savory Shortbread Cookies

By: Millie

Millie — Wed, 26 Nov 2025 22:48:21 +0000

Hi! I’m not a fan of blue cheese. Are there any other cheeses that would work for this?

By: meg

meg — Wed, 02 Oct 2024 17:30:07 +0000

anyone made these with Gluten Free flour?

By: Anne Milne

Anne Milne — Tue, 05 Mar 2019 12:37:20 +0000

Savory shortbread keeps well for weeks, if sealed in a box or bag.

By: Mike

Mike — Tue, 15 May 2018 21:15:23 +0000

Yeah, I just made this recipe as well. I failed. Threw them away. Super dry and way too crumbly. They were crumbly from the start despite my best efforts to press the log together. They would’ve been crumbs/powder after a few miles on the trail. I’m not an expert in making shortbread so maybe there was some technique that needs to be included for novices (overmixing? temperature of the ingredients?) And yes, I weighed the cornstarch and flour. I used Gold Metal Unbleached AP Flour. I did leave them in the oven for about 10 minutes longer because they weren’t brown and still extremely soft at the end of 14 minutes. Non convection oven. 35% humidity.

By: Choul

Choul — Mon, 23 Apr 2018 10:20:09 +0000

This recipe sounds wonderful :O but can I have the measurement in gram?

By: Aimee

Aimee — Tue, 20 Dec 2016 06:24:32 +0000

It sounds like some folks are having some trouble with this recipe. I've made these countless times and haven't ever had a problem with them being too dry, but I wonder if it might have to do with the moisture content of the blue cheese, since I think that can vary quite a bit. Another potential problem could be in measuring your flour. King Arthur Flour has some good tips on properly measuring flour, and I've also added a weight measurement to the recipe in case you have a scale. As for the soapy taste, blue cheese and rosemary are pretty strong flavors, so make sure you like those flavors before making this recipe as written! Hope that helps.

By: Brian

Brian — Sun, 18 Dec 2016 04:01:54 +0000

I made this recipe as written and it was terrible. So dry and crumbly I could not get good slices. And I did bake it and tasted it and it was just terrible. Tasted like soap. Will never make them again

By: Annella

Annella — Mon, 12 Sep 2016 03:22:22 +0000

I’ve just made these and found the mixture way too dry. I added extra butter and cheeses and thankfully they’ve come out beautifully. I’m not sure what went wrong. Has anyone else actually used this recipe?

By: aimee

aimee — Tue, 18 Feb 2014 05:19:00 +0000

In reply to Mikep. Honestly, we've always eaten them really quickly when I've made them before so I'm not sure how to answer this. I'd guess about a week, but if you wrap them in plastic and freeze them, they'll keep for at least a month.

By: Mikep

Mikep — Mon, 17 Feb 2014 14:54:09 +0000

Question: any clue how long these would keep if sealed in plastic?
i’m just getting some ideas for “foods to bring camping this summer” and wondering how long they keep after being made.
thanks