I know what you are thinking! Is there anything this guy won’t add cayenne to?! Well of course there are many things I won’t put cayenne to, but when a recipe inspires me, I have to make it! This is a twist on a NYT cooking recipe and is a nice addition to the sweet table or board. A 2022 Christmas Treat, Cheddar and Cayenne Biscuits.

So lots of riffs occur in cooking/baking, this is another one. The original called for chives and black pepper instead of the cayenne and parmesan I put in mine. This is a savory biscuit, the kind that is perfect for a late afternoon (much past the main event munching) get together. I think it pairs well with a cold beer rather than a glass of wine. I know hard to believe I would pass on the wine! But the sweetness of the cookie surrounded by the savouriness of the filling complement a cold beer nicely (well of course I tried it both ways, took one (or two) for the team, so to speak!)

If you don’t like it spicy, by all means cut back on the cayenne by using paprika or a combination of the two. You could also cut the sugar back to 7/8ths of a cup (or 1 cup less 2 tbsp.) I did find it sweeter than we generally like, but still a good base cookie from which to build flavors. There are other versions of this on my site, and honestly, a version of these have always been in the house at Christmas. Here are a couple of past posts from the blog – https://foodinspires.com/2014/12/22/christmas-cookie-12-spicy-bacon-and-cheddar-crackers-cheeselets/ and/or https://foodinspires.com/2017/12/01/curry-leaf-and-dry-mustard-cheeselets/ to name a few!

Christmas will soon be here, and there are still things that need to be done. But I’m not one to worry about completing everything on the list, to me it is more about the blessed event and the company than anything else. Add this delightful savory cookie to your table, riffed or not, it is delicious! Stay safe and healthy. As always – enjoy!

Ingredients
Dough
1 cup/230g unsalted butter, cut into cubes
1 tsp kosher salt
1 cup/205g granulated sugar
1 tsp cayenne or chili powder
1 large egg yolk
2½ cups/320g all-purpose flour

Filling
¼ cup rasped/finely grated parmigiano reggiano
4 ounces extra sharp Cheddar, finely grated
½ tsp cayenne or chili powder

Directions
Combine the cheeses and cayenne, gently stir with a fork and when mixed – set aside
Using your food processor add the flour, sugar, chili powder and salt to the bowl, whiz to mix
Add the butter and pulse a few times to incorporate into the flour
Add the egg and pulse a few times until it forms a dough – pulse a few times to get a crumbly dough that when pinched together, keeps its shape
– You can also make this in your stand mixer, just beat the butter and sugar, then add the rest of the ingredients and on low to medium speed, watch for the dough to form – magical!!
– No matter which appliance you use, make sure you stir the bowl several times to ensure a good mix
Transfer the dough onto a sheet of parchment paper and pat into a 5” by 7” rectangle
Place another sheet of parchment over the top and roll the dough into an 8” by 11” rectangle
Peel off the parchment and scatter the grated cheese mixture evenly over the top
With the shorter ends to your left and right, visualize the dough in 3 segments – but don’t cut anything
Fold the end 1/3 piece onto the middle third and press gently, fold the right 1/3 portion over the combined piece and press lightly – this is called bookending and if you have ever hung up wallpaper, it is a useful technique to know. Is wallpaper a thing anymore?!
Once you have this 3 layer dough, cut it down the center so you have two pieces of the same length and width – wrap in parchment and refrigerate for about 1 hour
When ready to bake, heat the oven to 350f
Remove the dough from the fridge and cut each of the strips into ¼” wide pieces
Lay them out on a parchment lined baking sheet and bake for about 12 – 15 minutes
Rotate the trays half way through to ensure the pieces bake evenly
Remove to a wire rack and cool completely

Suggestions and/or Substitutions
Cut the dough into 3 strips before cooling then cut into ¼” thick slices – more of a single bite treat
Roll into a log, refrigerate, then cut into slices and bake
This is a good base shortbread dough and can lend itself nicely to just about anything you decide to add to it