Appetizer for 24
Comte Rosemary Shortbread
Buttery shortbread combines grated Comte cheese and rosemary before baking into crisp savory rounds.
Typical price
$0.90for 4 servings
$0.22 per serving$0.90 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: bbcgoodfood.com
- 38 minstart to table
- Mediumdifficulty
- 24servings as written
- $typical cost tier
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What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Butter$0.40/oz typical | 7 oz | $2.82Typical price |
| Cornmeal, grits, polenta$0.08/oz typical | 1.75 oz | $0.14Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | a little | $0.24Typical price |
| Swiss, provolone, gouda$0.40/oz typical | 4.5 oz | $1.83Typical price |
| Total for the servings shown | $5.39 | |
Pantry staples you likely have
Flour
Not included in the cost.
Ingredients
- 200 g unsalted butter cut into cubes
- 200 g plain flour plus extra for dusting (optional)
- 50 g cornflour
- 3 sprigs rosemary leaves picked and finely chopped
- 130 g comté cheese finely grated
Steps
- Heat the oven to 350 F and line a baking sheet with oil or baking paper.
- Mix the butter, flour, cornflour, rosemary, and cheese in a bowl until a dough forms.
- Roll the dough on a lightly floured surface to 1/2-inch thickness.
- Cut out 24 pieces and place them on the baking sheet.
- Bake for 18 to 22 minutes, until the edges are lightly golden.
Swaps
- Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
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