gruyere and pecan shortbread

Om nom nom.

I had these from a little cheese shop in Vancouver about 15 years ago and I have just perfected the recipe for them. Enjoy.

  • 1 3/4 cups salted butter
  • 180g gruyere cheese grated finely
  • couple teaspoons of chopped fresh rosemary
  • 50g crushed pecans
  • 2 3/4 cups flour
  • bit of salt (not much; butter has salt and so does cheese)
  • several squonks of black pepper

Leave the butter out to soften. Sift together the salt and flour and pepper in a bowl. Knead butter, cheese and rosemary in another bowl with your freshly washed hands. When well mixed, knead in the flour. Seriously, get your fingers in it. Then knead in the crushed pecans. Mix ’em in good. Form the dough into a loaf and plop it on a generous sheet of cling film. Wrap it up and roll it out while wrapped and soft into a cylinder. Square the edges if you like. Chill until firm (a couple hours in the fridge is good).

Preheat your oven to 375 F. Slice your loaf into 1/4 inch slices, give or take. More give than take — somewhere between a quarter inch and a centimeter. I don’t know — if they fall apart they are too thin. Bake for 18 minutes in my oven. They will brown nicely because of the cheese. Holy shit are they good.

Serve naked or with a slice of pear. Have some beer on hand as they are a little dry to scarf down at the rate you will want to.