Truffle Butter Shortbread

D'Artagnan | Yield: about 25 crackers
Black truffle butter, parmesan cheese, and a little flour combine to make addictively crisp and tasty shortbread with this easy recipe. These are great with charcuterie boards, cheese plates, topped with your favorite condiments, or as a nibble on their own. During the holidays, keep a chilled log of dough in the fridge and bake off right before guests arrive.
Savory Black Truffle Butter and Parmesan Shortbread Crackers Recipe | D'Artagnan


  • 8 tablespoons (4oz) black truffle butter, softened
  • 4 ounces finely grated parmesan cheese
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon thyme leaves, finely chopped
  • 1¼ cups all-purpose flour
  • Water, as needed


  1. In a medium mixing bowl, stir together parmesan, salt, pepper, thyme and flour. Set aside.
  2. Add softened butter to the bowl of a stand mixer with a paddle attachment. Mix on medium-low speed until creamy and light. Add flour mixture in three batches, mixing each batch until combined. If dough seems dry or hasn’t come together, add a little water 1 teaspoon at a time until dough is just able to come together when squeezed.
  3. Turn the dough out onto a lightly floured surface and roll into a log shape about 2 inches in diameter. Wrap tightly in plastic wrap and chill for at least 1 hour, up to one week.
  4. When ready to bake: Preheat oven to 350 degrees F. Unwrap the log and using a sharp knife, cut into 1/4 inch slices. Place the crackers on a parchment or silicone lined sheet pan and bake until edges are golden brown and tops have colored slightly, about 20-25 minutes. Cool completely. Crackers are best served fresh, but can be stored in an air-tight container for up to three days.