Honey-Brushed Gorgonzola Shortbread

My last encounter with shortbread led to delicately sweet tea-flavored bites drizzled with a citrus glaze.

This time around the shortbread is bold and savory with a hint of honey baked on top. They're almost like crackers and the sweet-savory combo makes you keep reaching for just one more. As much as I enjoy sweet shortbread cookies I think that I may have been permanently converted the savory version.

 

I first fell in love with the combination of blue cheese and honey at a wine and cheese tasting. The cheese is just so salty and the honey so sweet that the result is intense and delicious.

I didn't want the blue cheese flavor to be overpowering so I kept the amount at 1/2 a cup. It gets creamed with the butter before the flour is added.

 

Then the dough gets squeezed into a log, rolled in parchment and takes a trip to the freezer to firm up enough to slice. What I love about shortbread is how it comes together in a snap.

 

Once the log is firm the cookies are sliced and then go back into the freezer while the oven preheats. This ensures that the butter is completely firm before baking so that the shortbread maintain their shape and don't spread or puff up.

 

With the oven is ready, the little cookies get brushed with a layer of liquid honey and then sprinkled with a few grains of sea salt.

 

Once baked, the shortbread tastes like a mild Gorgonzola or a very old and sharp cheddar with a slightly sweet top. They are delicious (and addictive) on their own but would also work as a base for an appetizer or along with a cheese plate.

 

I'm already thinking of different flavor combinations for more batches of savory shortbread.. sun-dried tomato, basil, and Parmesan. Ham and Swiss. Bacon and cheddar... I wonder if I'll ever go back to baking the sweet versions again.

Actually, of course I'll go back to the sweet version, then back to savory, then sweet.. back and forth over and over just so that I'll have an excuse to bake a ridiculous amount of shortbread.

 

Honey-Brushed Gorgonzola Shortbread

1/2 cup salted butter at room temperature

1/2 cup blue cheese

3/4 cup flour

1/4 cup cornstarch

liquid honey

sea salt

1. Cream the butter and cheese together until smooth

2. Stir in the flour and cornstarch until the dough comes together

3. Squeeze the dough into a log shape, wrap in parchment paper, place in freezer for 10 minutes to firm up.

4. Once dough is firm, slice and place on parchment lined cookie sheets. Place cookie sheets in the freezer and preheat the oven to 350.

 

5. When the cookies are firm (5-10 minutes) remove from freezer and brush with honey. Sprinkle with sea salt (or a few grains of regular salt) and then bake for 10-14 minutes depending on the thickness of your slices. The cookies are done when the honey has browned and they are lightly brown on the bottom. Allow to cool on wire racks.

 

Comments

[Karen F.]

please, please, please stick with the savory before you go back to the sweet! Serving these with a cheese plate (or some more really good honey and salt) sounds terrific. Thanks for sharing.

[Mary at n00bcakes]

Whoa. Whoa. Stop.
My brain just exploded.
Not only does this recipe sound absolutely delicious, but I see that it only has 5 steps to completion. I think I am sold.

I'm a huge fan of savor flavoring, and gorgonzola plus honey sounds absolutely perfect!

[Paula]

What a gorgeous looking savory shortbread. My sister is a big fan of blue cheese and would enjoy these so much.

[Renee]

Sometimes I think my middle name is "shortbread" and your savoury version looks divine. Any vehicle for blue cheese is most welcome around here!

[Amanda @ Once Upon a Recipe]

What a delicious savory twist on a sweet favorite! I can't wait to make these for my next party!

[Darina]

I'm going to try this. I love savoury shortbreads.

[sewa mobil jakarta]

Very nice, thanks for sharing.

[Adriana]

lovely cookies! and super awesome blog. I love your notebook drawings!

[UglyGerbil]

I just pulled a sheet of these bad boys out of the oven. Oh my god. OH MY GOD! Oh. My. God.

Fortunately I doubled the recipe, or they might not make it to the BBQ I'm going to tomorrow. :D

[erin @ yummy supper]

Stephanie,
Gorgonzola is such a good idea for shortbread. I bet the creamy, tanginess is just right! I can imagine the little beauties topped with a slice of fresh fig and a drizzle of honey. Yum!
Have a great week,
E

[Riley]

I love this savory take on shortbread. Looks delicious!

[Arena animation academy]

I like all the sweets. They look so delicious. I can't wait to make these for my next party!

[best hotels near thames]

wow say that 10 times. These look AMAZING, I’ll have to add this to the recipe book. Cheers!

[TasteHongKong]

Lovely savory version, I also adore it having a touch of honey.

[Rachel @ Bakerita]

Mm, these sounds amazing, but I'm a blue cheese hater :O
However, I'm definitely going to try these using a different kind of cheese. I may make a brie version? I'm concerned about the creaminess of it, but I'll let you know how it turns out when I try it! Yum :)

[Becs @ Lay the table]

I can have these with extra gorgonzola on top right? They looks so cute - like little slices of potato!

[Michael @ BlueberryChuckle]

Hmm any ideas on a healthy substitute for cornstarch - seems kind of weird in a cookie!

[Jakarta Hotel]

Wow! Looks sweet and delicious.

[Canadian Honey]

These are incredible! The honey provides just the right amount of sweetness!