Stilton shortbread

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15 min


6 dozen small rounds or 4 dozen 1-1/2-inch (3.5-cm) cutouts

* PLUS Baking Time: 10 minutes


  • 3/4 cup unsalted butter , at room temperature
  • 1 cup crumbled Stilton , about 125 g
  • 1/4 tsp salt
  • 1 3/4 cups all-purpose flour
  • 1 egg , lightly beaten
  • 1/2 cup chopped walnuts or pecans


  • Place butter and cheese in a large mixing bowl. Using a fork, work cheese into butter until only slightly lumpy. Sprinkle with salt. Add flour and stir until all is absorbed. Gather dough into a ball.
  • Preheat oven to 350F (180C). Lightly grease baking sheets. Pinch off small pieces of dough and roll into 3/4-inch (1.5-cm) balls. Place on baking sheet, about 1-1/2 inches (3.5 cm) apart. Flatten each ball until about 1 inch (2.5 cm) across. Or roll dough out on a lightly floured surface until about 1/4 inch (0.5 cm) thick. Then cut out shapes with a small cookie cutter. Place cutouts about 1 inch apart on greased baking sheet. Brush tops with lightly beaten egg. Top with a piece of walnut or pecan.
  • Bake until lightly golden, from 10 to 12 minutes. Cool on a rack. Seal and store at room temperature for up to 3 days or freeze.

Nutrition (per serving)

  • Calories
  • 40,
  • Protein
  • 0.8 g,
  • Carbohydrates
  • 2.5 g,
  • Fat
  • 3 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 42 mg.

Here’s the perfect impressive nibbler to have on hand. We’ve adapted Colleen Walker’s recipe so you can either bake the shortbread right away or later as an icebox treat.

Make Ahead

To bake later, use pieces of waxed paper to form dough into 2 rolls each about 8 inches (20 cm) long and 1 inch (2.5 cm) in diameter. Twist waxed paper shut at ends. Refrigerated, dough will keep well for up to 1 week. Or overwrap with foil and freeze. When ready to bake, slice about 1/4 inch (0.5 cm) thick and place on ungreased sheet. Brush tops with lightly beaten egg. Top with a piece of walnut or pecan and bake.