Peppery Parmesan Shortbread
Peppery Parmesan Shortbread

I’m sure by now you are thinking that I’ve gone ’round the bend and while yes, yes I have gone ’round the bend, the title of this recipe is correct. Savoury shortbread is a thing.

While I have largely not really noticed it before, when I saw Anna Olson at Christmas in November, she had a bacon cheddar shortbread as one of her recipes. I was immediately intrigued by the possibility of a cheesy savoury shortbread.

I wanted to make a shortbread that didn’t have any meat in it to make it a truly friendly holiday party food. I know at least three of my friends who avoid bacon and while you may consider this a personality fault, I love them anyway. This is a perfectly lovely savoury, buttery, cheesy cookie/cracker. It borders on a cracker but it just that bit too dense to be truly called a cracker. I would top it with anything that you top your crackers with, a cream cheese, any cracker spread or even a nice cheese that has some bite to it.

Peppery Parmesan Shortbread

So, who’s in for savory shortbread? The bacon cheese one is completely addictive if you aren’t looking for a vegetarian version and honestly, this recipe lends itself to so many reincarnations. Try mixing and matching flavors to see what you love the most.

Happy baking!




Delicious and easy savory shortbread with a peppery bite! Mix and match the ingredients to come up with a flavor combo that you love.

5 from 1 vote
Peppery Parmesan Shortbread
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Delicious and easy savory shortbread with a peppery bite! Mix and match the ingredients to come up with a flavor combo that you love.
Course: Appetizer
Cuisine: American
Keyword: Peppery Parmesan Shortbread
Calories: 2467 kcal
Author: Karlynn Johnston
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1-2 tsp ground black pepper
  • 1 tsp sugar
  • 1/2 cup cold salted butter cut into pieces
  • 2 cups of shredded cheddar cheese
  • 2 tbsp Parmesan cheese
  1. Using a food processor, mix the the flour, sugar, salt and black pepper for a few seconds to mix. Add the butter and pulse until blended, then add the Cheddar cheese and Parmesan, and pulse until the dough comes together. Shape the dough into one log, wrap in plastic and chill until firm, at least an hour.
  2. Preheat the oven to 350 °F and line 2 baking sheets with parchment paper. Slice the dough disks about ¼-inch thick and place on baking sheets, 1/2 inch apart. Bake for 15-18 minutes until the shortbread are lightly browned on the bottom. Cool the cookies on the tray before removing.

Nutrition Facts
Peppery Parmesan Shortbread
Amount Per Serving
Calories 2467 Calories from Fat 1539
% Daily Value*
Total Fat 171g 263%
Saturated Fat 107g 535%
Cholesterol 488mg 163%
Sodium 3540mg 148%
Potassium 422mg 12%
Total Carbohydrates 151g 50%
Dietary Fiber 5g 20%
Sugars 6g
Protein 80g 160%
Vitamin A 103.6%
Calcium 180.3%
Iron 57.9%
* Percent Daily Values are based on a 2000 calorie diet.



Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!


  1. Heather Pollock Reply

    Yummm those would be delicious with cream cheese between them\U0001f44d

  2. Crystal Carlson Reply

    Savoury shortbread, delicious, sweet shortbread, delicious, oh, hell, just pass the butter!!

  3. Pat Chychrun Reply

    When do you put the Parmesan cheese in? The same time as the cheddar? Or do you sprinkle it on top before baking? Parm is in the ingredients but not mentioned in the method.

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