This is a nice savory nibble that goes great with some good company and bubbly beverages. Alcohol not required. What is required is a good cheddar, though, as that is the stellar flavor.
The secondary note is the chives. I’ve been carrying around these garlic chives for (gasp!) 25 years!!! Well, they’ve been planted in the ground for the last 11; that’s how long we’ve been planted in our house.
Garlic chives are a wonderfully fragrant member of the allium family. They are flat, as opposed to round, and there flowers are white as opposed to the lavender flowers typically seen. When left to do their own thing, the blooms will reseed, and that summer and next spring you will (I promise!) be continually rewarded with an ever growing supply of chives. This is good, because if you’re like us, you’re family will crave these goodies.
If you have access to fresh chives, regular or garlic, try them. If not, let the cheese steal the show!
There is one potato dish I save these for, and there is one (ONLY ONE!) proper method to properly extract the most flavor out of a teaspoon or so of garlic chives that will really wow your dinner companions…but, that’s for another day (or, you can ask me, and I’ll tell you in the comments section. Then, maybe I’ll post it, depending on interest.)
For the Savory Cheddar Chive Coins (aka Shortbreads), you will need:
- ½ cup unsalted butter (1 stick)
- 1 cup grated cheddar, preferably sharp
- 1 cup all purpose flour
- 1 to 2 tablespoons fresh chopped chives
- 1/8 teaspoon salt
- 1/8 to ¼ teaspoon cayenne pepper
In a large bowl of an electric mixer, beat butter until creamy. Stir in grated cheese, flour, chives, salt and cayenne pepper or chili powder to form a soft dough.
Scrape into a piece of plastic wrap or waxed paper and using a paper as a guide, form into a long log about 1 1/2 inches in diameter. Wrap tightly, and refrigerate several hours or overnight until firm.
Preheat oven to 350. Lightly grease 2 large baking sheets. Using a sharp knife, cut dough log (or logs) into 3/8-inch slices and place on prepared baking sheets. Bake until slightly puffed and golden, 10 to 12 minutes. (If you want a crispier shortbread/coin, bake three extra minutes to set them; they are very tender and flaky and tend to fall apart. Test the first tray, let them cool and see how they are to your liking. )
Use a metal pancake turner or palette knife, remove cookies to a wire rack to cool. Once cookies are cool, store them in airtight containers for up to one week.
Make ahead/Freeze ahead: These can be made ahead by a week or two and stored in the freezer. Thaw overnight in the fridge prior to baking. I would follow freezer guidelines for how long to keep frozen, most guidelines would probably be only a few months. Yet, if they are sealed well, (seal-a-meal, even better), you could probably get 6 months without any flavor damage. But why? A few weeks before the main event is probably all you really need.
Note: These are very tender. You may prefer to bake them a little longer to retain crispiness. Make sure to keep them in an airtight tin.
Source: Multiple old church and junior league cookbooks, as well as many websites online.