Peppery Feta Shortbread Recipe

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Peppery Feta Shortbread
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Ingredients:

  • 1 tbsp cornmeal
  • 3 tbsp butter
  • 2 tbsp olive oil
  • freshly ground rainbow peppercorn

Directions:

  1. 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. 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.
  2. Preheat oven to 375 degrees. Slice the shortbread and arrange on a ungreased cookie sheet. Grind some pepper over the slices and bake for 8-10 minutes, or until they are just beginning to color around the edges.
  3. Serve at room temperature alongside soup or with a salad. Prep time includes refrigeration time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 61.66 Kcal (258 kJ)
Calories from fat 40.75 Kcal
% Daily Value*
Total Fat 4.53g 7%
Cholesterol 9.29mg 3%
Sodium 53.23mg 2%
Potassium 9.69mg 0%
Total Carbs 4.05g 1%
Sugars 0.19g 1%
Dietary Fiber 0.17g 1%
Protein 1.18g 2%
Iron 0.1mg 1%
Calcium 24.6mg 2%
Amount Per 100 g
Calories 449.32 Kcal (1881 kJ)
Calories from fat 296.96 Kcal
% Daily Value*
Total Fat 33g 7%
Cholesterol 67.72mg 3%
Sodium 387.88mg 2%
Potassium 70.63mg 0%
Total Carbs 29.52g 1%
Sugars 1.41g 1%
Dietary Fiber 1.23g 1%
Protein 8.63g 2%
Vitamin A 0.2mg 1%
Iron 0.8mg 1%
Calcium 179.1mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free

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