Ingredients
- ½ cup [110 g] unsalted butter, at room temperature
- 2/3 cup [80 g] crumbled blue cheese
- 1 Tbsp honey
- 2 tsp salt
- ½ cup [60 g] walnut pieces, toasted
- 1½ cups [210 g] all-purpose flour
- 2 Tbsp minced fresh chives
- ½ tsp cayenne pepper
How to Make It
- Using an electric mixer (handheld or a stand mixer fitted with the paddle attachment) on medium speed, or some serious elbow grease, cream the butter, blue cheese, honey, and salt together in a medium bowl (or the bowl of the stand mixer) until well mixed. Add a heaping 1/3 cup [40 g] of the chopped walnuts, the flour, chives, 1 Tbsp water, and the cayenne, and mix again just until combined.
- Transfer the dough to a large, lightly floured work surface and shape it into a log about 12 in [30.5 cm] long. Cover in plastic wrap or wax paper and refrigerate for at least 30 minutes and up to 24 hours before baking.
- Meanwhile, line a baking sheet with parchment paper or a silicone baking mat.
- When you’re ready to bake the shortbread, preheat the oven to 350°F [180°C]. Use a sharp knife to slice the dough into rounds 3/8 in [1 cm] thick and place them on the baking sheet. Bake until light golden brown, 20 to 22 minutes, rotating the baking sheet once about halfway through. Remove from the oven.
- Cool the shortbread on the pan. Serve immediately or store in an airtight container. The shortbread will keep at room temperature for 3 to 5 days.