Truffle Butter Shortbread

D'Artagnan | 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.
Savory Black Truffle Butter and Parmesan Shortbread Crackers Recipe | D'Artagnan

Ingredients

  • 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

Preparation

  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.