Shortbread with Cabot Hot Habanero Cheese

These are very tasty appetizers I developed for the Cabot Cheese coop. Try them – everyone will want your recipe! – Debbie

At a glance
Recipes made with Cabot Cheese Products
About 20

1/2 cup Cabot Hot Habanero Cheese shredded, at room temperature
4 Tablespoons Cabot Unsalted Butter at Room Temperature
1/2 cup All-purpose, unbleached flour
1/4 cup Corn Starch
1/4 cup Walnuts, chopped
Salt and pepper to taste
Grilled Pineapple/Habanero Chutney (Purchased from grocery store or gourmet shop)
Walnut pieces for garnishing


Combine the cheese and butter in a food processor until blended and smooth. Mix the flour, cornstarch, salt and pepper in a small bowl. Slowly add the flour mixture into the cheese and butter by slowly pulsing with the food processor. When the mixture begins forming a ball, stop, do not over work the dough. Remove the mixture from the processor and form into a ball and cover with plastic wrap and place in the refrigerator for a minimum of 1 hour or until chilled.

Preheat oven to 350 degrees Fahrenheit.

Remove the dough from the refrigerator and roll out the dough to about 1/2” thickness and then using a small cookie cutter, press into small biscuits. Place onto a parchment lined cookie sheet and bake for about 25 minutes. Remove from the oven and allow to cool on a wire rack.

When the biscuits have cooled, top with pineapple/habanera chutney and a piece of walnut.


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