Cheddar Cheese Shortbread with Apple Jelly
This Cheddar Cheese Shortbread with Apple Jelly is delicious! Apple (or crabapple jelly) is baked between two layers of cheddar shortbread, creating the most yummy square.
Servings 16 squares
Ingredients
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup butter (cold and cut into cubes)
- 2 cups cheddar cheese, grated
- 2 tbsp water
- 1 1/2 cups apple jelly (apple or crabapple)
Instructions
- Preheat your oven to 350 degrees F.
- Line an 8x8 baking pan with parchment paper, leaving an overhang on the sides so you can easily lift out the slice after baking. See images above for reference.
- Using a food processor pulse together the flour, sugar, salt, baking powder, butter and shredded cheese.2 cups all purpose flour, 1/4 cup granulated sugar, 1/4 tsp salt, 1 tsp baking powder, 1/2 cup butter, 2 cups cheddar cheese, grated
- Add the water, 1 tbsp at a time until the dough comes together.2 tbsp water
- Now split the dough: set aside 1 cup for the topping, and the remainder is for the bottom.
- Press the bottom dough into the prepared pan to form the bottom crust.
- Bake the crust for 10 minutes, being careful not to let it brown.
- While the crust is baking, warm up the apple jelly in a small saucepan (just enough so it can easily be poured out).1 1/2 cups apple jelly
- Remove the crust from the oven, then spread the warmed jelly over the base crust.
- Now crumble the remaining dough over the top of the jelly layer.
- Return the pan to oven and bake for another 20 to 25 minutes.
- Let the square cool completely then using the parchment, lift slice out of pan. Slice into squares.