Stilton Rosemary Shortbread


  • 1 cup stilton cheese, room temperature
  • 1 stick up butter, at room temperature
  • 1 cup flour
  • ½ cup cornstarch
  • ¼ tsp salt
  • ½ tsp coarse grain pepper
  • 1 tbl fresh rosemary, chopped finely


Cream butter and cheese. Mix in flour, cornstarch, salt and pepper in a small bowl. Mix the dry ingredients into the butter and cheese mixture. Lastly, mix in the rosemary. Shape cookies as you like and place on a parchment lined baking sheet. Refrigerate for 30 minutes then bake in a preheated 350 oven for 12 minutes or until lightly browned

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