Skagit Food Co-op blog:

the Cheese Whisperer

The Cheese Whisperer: Cheddar Shorties

Explore new ways to enjoy your favorite cheese this holiday. Nibbling and toasting is all well and good, but there are so many other ways to use cheese in the kitchen. Whether you’re making a lasagna with creamy ricotta or baking muffins with cranberry Wensleydale, cheese is a versatile ingredient for any pantry.

One of my favorite cheese incarnations is the Cheddar Shortie – a recipe from my mother’s kitchen. A twist on the traditionally sweet shortbread – made from butter and fine flour – these Shorties are delicate, but substantial. And they’re easy to make.

These delightful coin-shaped cheese biscuits are a perfect accompaniment to stews, vegetable soups and cold winter nights. Pair them with sturdy seasonal brews, porter and stout beers for a savory, melt-in-your-mouth experience.  Add chopped nuts, dried herbs or any type of cheese (blue, sheep or goat) to make this recipe your own.

Cheddar Shorties Recipe


½ lb butter, softened (1 c)

½ lb grated cheddar (extra sharp or sharp)

2 ½ c flour


1. Heat oven to 325F.

2. Cream butter.

3. Add flour – beat till well-mixed.

4. Add cheese – beat to combine.

5. On a sheet of wax paper, spoon out dough into long log approx. 1 ½ inches in diameter.

6. Roll wax paper around dough and chill in fridge till stiff.

7. Cut thin slices. Sprinkle with a little cayenne pepper.

8. Bake on cookie sheet (parchment lined if possible) for ~20-25 min. until bottoms begin to brown.

9. Cool on rack. Freeze well to keep for extended time.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.