Cheddar & Rosemary Shortbread

Ingredients: 

• 1 cup (250 mL) butter, softened
• 2 tsp (10 mL) chopped fresh rosemary
• 1 tsp (5 mL) Kozlik's Brown Mustard Powder
• ¼ tsp (1 mL) salt
• Pinch of pepper
• 2 cups (500 mL) shredded aged cheddar cheese
• 1¾ cups (425 mL) all-purpose flour

Instructions:

1. In a large bowl, beat butter until fluffy. Beat in rosemary, mustard, salt, and pepper.
2. In a separate bowl, toss cheese and flour together.
3. Stir flour mixture into butter mixture until combined well. Knead together and divide dough in ½ and shape into 11in (28 cm) logs. Wrap with plastic wrap and refrigerate for at least 2 hours or until dough is firm. 
4. Preheat oven to 325°F (160°C).
5. Slice log into ½in (1 cm) rounds and place on parchment paper lined baking sheet.
6. Bake for about 20 minutes or until edges are crispy. Repeat with remaining dough.

NOTE: You can make the dough ahead of time & refrigerate it for up to 5 days or freeze for up to 2 weeks!