Pepper and Cheddar Shortbread Canapés With Smoked Salmon

READY IN: 1hr 10mins
YIELD: 42 canapes




  • Line 2 baking sheets with parchment paper.
  • Stir flour and pepper together in a medium-sized bowl.
  • Using an electric mixer on medium speed, beat butter in large bowl until fluffy (about 2 minutes).
  • On low speed, beat in cheddar until just blended.
  • Using a wooden spoon, gradually stir in half of flour mixture, then milk, then remaining flour mixture, until moistened (batter will be very thick).
  • Turn out on to a pastry board or the counter and finish mixing with hands and pat into a disc shape
  • Place disc between 2 sheets of waxed paper and roll out to about 1/4-inch thick, or about 12 inches in diameter.
  • Using a 2-inch cookie cutter (preferably with decorative serrated edge), cut out rounds and place on prepared baking sheet.
  • Re-roll scraps, cut out rounds and place on prepared baking sheet.
  • Bake in 2 batches.
  • Place each baking sheet in centre of preheated 325F oven.
  • Bake until are golden and puffed, about 20 minutes.
  • Cool for 5 minutes before transferring shortbreads to rack, using a metal spatula, to cool to room temperature.
  • In medium bowl, stir together sour cream and salmon.
  • Spoon rounded teaspoons onto centre of each shortbread.
  • Garnish each shortbread with a dill sprig.