1 cup Gay Lea® Butter (Unsalted), softened 250 mL
1 cup crumbled blue cheese such as Stilton 250 mL
2½ cups all-purpose flour 625 mL
¼ cup cornstarch 50 mL
2 tbsp instant Dissolving Sugar 30 mL
1 tsp salt 5 mL
½ tsp coarsely ground black pepper 2 mL
Assorted toppings such as toasted walnuts,
prosciutto or pear
Instructions: In a large mixing bowl, beat the butter with the blue cheese until creamy. In a separate bowl, stir the flour with the cornstarch, sugar, salt and pepper. Add to the butter mixture; beat on low just until the dough forms large clumps. Divide the dough into two portions and form into square-shaped logs, about 1 ½ inches (4 cm) thick. Wrap and chill for at least 1 hour or until firm enough to slice easily.
Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper. Slice the logs ¼ inch (5 mm) thick; place, 1 inch (2.5 cm) apart, on baking sheets. Bake, in batches, for 15 minutes or until pale golden around the edges. Cool completely on a rack. To serve, spread shortbread with fig spread and garnish with assorted toppings such as toasted walnuts, prosciutto or sliced pear.
Makes about 4 ½ dozen shortbreads.
1. Helpful Hint: When forming logs, use the plastic wrap to assist in creating a uniform shape without getting your hands or counter dirty.
2. Optional Garnishes: Instead of fig spread, top shortbread with any number of sweet spreads such as mango chutney, hot pepper jelly, apricot jam or apple butter.
3. Make-ahead: The dough can be prepared and stored tightly wrapped in the refrigerator for up to 2 days or in the freezer for 1 month before baking. Store the baked shortbreads in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.