Pepper And Cheddar Shortbread Canapés With Smoked Salmon - cooking recipe

Ingredients

2 cups all-purpose flour
1 tablespoon fresh coarse ground black pepper
1 cup unsalted butter, at room temperature
1/4 lb old cheddar cheese, shredded (about 1-1/2 cups)
3 tablespoons whole milk
1/2 cup sour cream
1/4 lb smoked salmon, chopped (about 3/4 cup)
42 tiny dill sprigs

Preparation

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.