This quick to make and quick to bake savory shortbread is from Maggie Foard's Goat Cheese, a cookbook that uses chevre in more than 60 recipes.
In her book, Ms. Foard pairs these crackers with her recipe for Red Lentil Soup (see our link to the recipe) and suggests making them while the soup is cooking. But she also suggests this shortbread as "an accompaniment to a glass of full-bodied red wine…. A great emergency appetizer for the holidays!"
She finishes her shortbread with a grind of multi-colored peppercorns, but plain black peppercorns will work just fine.
2/3 cup all-purpose flour
1 tablespoon cornmeal
3 tablespoons butter
3 ounces goat feta
2 tablespoons olive oil
Freshly ground rainbow peppercorns
Place the flour, cornmeal, butter and feta in the food processor and pulse until crumbly. Add the olive oil and pulse just until the dough begins to hold together. Shape the dough into a little log, like you would for roll cookies. Wrap in plastic wrap and chill for at least an hour or freeze for up to a month.
Thaw in the fridge, if time allows.
Preheat oven to 375 degrees F. Slice the shortbread and arrange on an ungreased cookie sheet. Grind some pepper over the slices and bake for 8-10 minutes, or until they're just beginning to color around the edges.
Serve warm or at room temperature alongside the soup.
From Goat Cheese by Maggie Foard, Gibbs Smith, Publisher 2008. Reprinted with permission.