Truffle Butter Shortbread
D'Artagnan chef bio | Yield: about 25 crackers
This easy recipe for black truffle butter shortbread is great for charcuterie and cheese boards, topped with your favorite condiments, for parties and snacks.
- 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
- In a medium mixing bowl, stir together parmesan, salt, pepper, thyme and flour. Set aside.
- 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.
- 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.
- 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.