Name: Cheddar Chili Shortbread Bites Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Western
Ingredients: 1 cup (100 g) strong cheddar cheese, sliced; 1/2 cup (50 g) Parmesan cheese, sliced; 1/2 cup (50 g) Gruyere cheese, sliced; 210 g unsalted butter, cold and sliced into cubes; ½ teaspoon salt; ½ teaspoon za’atar (or dried thyme); 1 teaspoon chili flakes; 1 tablespoon fresh rosemary, chopped; 1 1/4 cups (220 g) all-purpose flour; 1 tablespoon cornstarch (cornflour); 1-2 teaspoons cold water (optional, to help dough come together)

Every now and then, a snack comes along that just hits the spot—rich, cheesy, with a kick of heat and a crumbly, buttery texture. That’s exactly what you get with this Cheddar Chili Shortbread Bites Recipe. These little stars are flavorful little treats that feel fancy but come together simply.

The image shows many star-shaped cookies in two colors on a white paper sheet placed on a wooden board. The lighter stars are golden brown with visible black specks, while the darker stars are a deeper brown with hints of herbs or seasoning. Some cookies are stacked in small piles near a dark green ribbon and a red ribbon that are loosely lying on the board. In the background, there is a gingerbread house with white icing decorations and some out-of-focus holiday decorations on a white marbled texture surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheddar Chili Shortbread Bites Recipe
Top Tip
How to Serve Cheddar Chili Shortbread Bites Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheddar Chili Shortbread Bites Recipe

Why You'll Love This Recipe

I first made these Cheddar Chili Shortbread Bites on a chilly afternoon when I wanted something cozy but with a bit of zing. They quickly became my go-to savory snack, especially when sharing with friends. It’s just so satisfying biting into that buttery shortbread paired with the bold cheeses and a subtle chili warmth.

Bold, Balanced Flavor: The combination of cheddar, Parmesan, Gruyere, and chili flakes packs a perfect punch without overwhelming your taste buds.
Simple to Make: Using a food processor makes the dough come together fast, so you’ll have snacks ready before you know it.
All Occasion Snack: Whether it’s a party, afternoon tea, or a movie night, these bites put a grown-up twist on your typical cheese cracker.
Customizable Touch: You can tweak the herbs and spice level to make these uniquely yours—think za’atar, rosemary, or a different chili flair.

Ingredients & Why They Work

This recipe shines because each ingredient plays a part in creating that irresistible texture and flavor. Make sure your cheddar is nice and strong — that’s the hero cheese here! And don’t skimp on the butter; the cold, cubed butter is key for that perfect crumbly texture.

Flat lay of a small pile of strong cheddar cheese blocks with a pale orange hue, a wedge of Parmesan with its natural rind, a small block of Gruyere showing its creamy yellow texture, several cold butter cubes with a pale creamy color, a small white ceramic bowl of white all-purpose flour, a small white bowl with fine white cornstarch powder, a small white bowl filled with bright red chili flakes, a few fresh rosemary sprigs with dark green needle-like leaves, a small white bowl containing a heap of za’atar dried herb mix, and a small white bowl of fine white salt crystals, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Strong Cheddar: Provides sharp, tangy cheesy flavor that stands out beautifully.
Parmesan: Adds savory depth and a slightly nutty undertone.
Gruyere: Brings a silky, creamy texture and a hint of sweetness that balances the chili.
Unsalted Butter: Essential for a rich, tender shortbread base—cold cubes help create flaky layers.
Salt: Enhances all the flavors perfectly without overpowering.
Za’atar (or dried thyme): Lends subtle herbal earthiness that complements the cheese and chili.
Chili Flakes: Adds warmth and just enough heat to wake up your palate.
Fresh Rosemary: Bright, piney fragrance that freshens up each bite.
All-Purpose Flour: The sturdy backbone of the dough.
Cornstarch (Cornflour): Keeps things tender and crumbly instead of tough.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to play around with the herbs and spice in this recipe. Sometimes I swap the rosemary for thyme or add a pinch of smoked paprika for a slightly different smoky note. Don’t be afraid to experiment to find your ideal flavor combo!

Herb Variation: One time, I swapped rosemary for za’atar and the bites took on this vibrant, Middle Eastern vibe — super fresh and slightly tangy.
Heat Level: If you want more kick, add a bit more chili flakes or toss in some finely chopped fresh jalapeño (just watch the moisture).
Dairy-Free Option: I haven't tried this myself, but vegan butter and non-dairy cheeses could work if you want to experiment for dietary needs.

Step-by-Step: How I Make Cheddar Chili Shortbread Bites Recipe

The image shows a close-up of a food processor bowl filled with a thick, crumbly dough mixture. The dough is pale yellow with small green and red specks scattered throughout, showing herbs and spices mixed in. The texture looks slightly rough and grainy, clumping together in uneven chunks around the center blade. The clear bowl reveals bits of dough sticking to its sides. The food processor sits on a surface with a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Shredding the Cheeses

First things first, slice your cheddar into smaller chunks and pop them into the food processor. Blitz until you get a nice shredded consistency. This really helps distribute the cheesy flavors evenly through the dough — no giant clumps, just delicious bits throughout.

Step 2: Mixing the Dough

Add your flour, cornstarch, chili flakes, za’atar, salt, cold butter cubes, and fresh rosemary to the food processor bowl. Pulse gently, watching for a crumbly mixture that starts to clump. If it seems dry, just add a teaspoon or two of cold water — this trick saved me multiple times. On the flip side, if it looks greasy, throw in a bit more flour.

Step 3: Rolling and Cutting

Dump the dough onto a floured surface and dust a bit more flour on top. Roll it out to about half an inch thick in a rough rectangle shape. Grab your favorite cookie cutter (I love stars for a cheeky festive look) and start cutting! Don’t worry if you have scraps — just re-roll and keep going.

Step 4: Chilling for Shape

Here’s a trick I swear by: if your dough feels sticky, wrap it in plastic and chill it in the fridge for 15 minutes. It firms up beautifully and makes rolling and cutting so much easier. Once all your shapes are cut, pop them on a lined tray and chill the tray for at least 30 minutes before baking—this ensures the cookies keep their shape.

Step 5: Baking to Golden Perfection

Preheat your oven to 350°F (180°C fan). Bake the bites on the tray for 12 to 15 minutes. You’re looking for golden edges; the tops will be a little pale and that’s perfect—it means they’re tender inside but crisp outside. Let them cool a bit on the tray before moving to a wire rack to fully cool and crisp up.

Top Tip

After some trial and error, I discovered these key tips to getting the best texture and flavor from this Cheddar Chili Shortbread Bites Recipe—saving you from those frustrating crumbly or greasy mishaps.

Keep Butter Cold: Using cold, cubed butter and not overworking the dough is crucial for that crumbly, melt-in-your-mouth texture.
Dough Chill Time: Don’t skip chilling the dough after cutting out shapes; it keeps them from spreading and losing their snap.
Roll Rolling: Light dusting of flour on your rolling pin prevents the dough from sticking without drying it out.
Watch Your Oven: These bake quickly—too long and they’ll dry out. Pull them when edges just turn golden.

How to Serve Cheddar Chili Shortbread Bites Recipe

Cheddar Chili Shortbread - Serving Suggestion

Garnishes

I love to sprinkle just a little flaky sea salt on top right after baking, and sometimes a few extra chili flakes for that pop of color and heat. Fresh chopped rosemary on the side adds a lovely fragrant touch when serving.

Side Dishes

These bites pair beautifully with a crisp green salad dressed in lemon vinaigrette or alongside a bowl of creamy tomato soup—perfect for cozy evenings. They also make a fantastic nibble on a cheese board with olives and cured meats.

Creative Ways to Present

For parties, I like arranging them in little star-shaped piles on wooden boards and adding fresh herbs like rosemary sprigs for a festive vibe. Another fun idea is to thread a few onto cocktail picks for elegant grab-and-go appetizers that always get compliments.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for up to 4 days. To keep them crisp, I avoid the fridge because the moisture can soften the shortbread. Just bring them out to room temp if slightly cooler.

Freezing

I’ve frozen the dough itself wrapped tightly in plastic wrap and then foil, which makes future baking a breeze. Just thaw in the fridge overnight and cut out your shapes fresh. The bites themselves freeze well too when fully baked—just reheat to crisp.

Reheating

To refresh stored or frozen Cheddar Chili Shortbread Bites, I pop them in a 300°F (150°C) oven for 5-7 minutes. This brings back all the crispness without drying them out. Microwave heating never did the trick for me.

Frequently Asked Questions:

Can I make the dough by hand instead of using a food processor?

Absolutely! Use a sharp knife to finely dice the cheeses. Then rub the cold butter cubes into the flour and cornstarch mixture with your fingers until it resembles coarse crumbs. Stir in the cheese, herbs, and chili flakes, and press everything together gently until the dough comes together. Just be careful not to overwork it to keep the bites tender.

What is the best way to cut the cookies if I don’t have cookie cutters?

No cookie cutters? No problem! You can simply roll the dough into a log shape, chill it until firm, and then slice into rounds about ½ inch thick. These rounds bake up just as delicious and have a charming rustic vibe. Or use the rim of a glass to cut circles.

Can I substitute the cheeses for milder or vegan options?

You can experiment with milder cheeses, but keep in mind the bold flavors are what make these bites so special. Vegan substitutes are possible if you use firm vegan cheeses and vegan butter, but texture and flavor will vary. I encourage testing small batches first to see what you prefer.

How long do these shortbread bites stay fresh?

Stored properly in an airtight container at room temperature, these shortbread bites stay fresh and crisp for about 4 days. After that, they may begin to lose their crunch. For longer storage, freezing is your best bet.

Final Thoughts

Honestly, the Cheddar Chili Shortbread Bites Recipe is one of those happy discoveries that’s brightened my snack game. They’re rich, comforting, and just a little bit naughty with their spice. Whether you’re making them for a crowd or keeping them all to yourself (I won’t tell), they promise a deliciously buttery, cheesy experience that feels extra special yet is truly easy to pull off. Give it a go—you’ll be surprised how quickly these little bites steal the show!