Name: Cheddar Chili Cheese Shortbread Bites Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Western
Ingredients: 100g strong cheddar (1 cup); 50g Parmesan (1/2 cup); 50g Gruyere (1/2 cup); 210g 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; 220g all-purpose flour (1 1/4 cups); 1 tablespoon cornstarch (cornflour)

There’s something wonderfully addictive about the buttery, cheesy crunch of these savory bites. This Cheddar Chili Cheese Shortbread Bites Recipe brings together bold cheddar and a kick of chili in a crumbly, melt-in-your-mouth shortbread that’s perfect for any gathering or snack time.

The image shows many star-shaped crackers in shades of light brown and golden brown, some stacked and some spread out on a sheet of white parchment paper over a wooden round board. There are also a few green velvet ribbons and a red ribbon placed casually around the crackers. In the background, there is a gingerbread house with white icing decoration, sitting on a white marbled surface. The overall color theme feels warm and festive, with a cozy, holiday vibe. 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 Cheese Shortbread Bites Recipe
Top Tip
How to Serve Cheddar Chili Cheese Shortbread Bites Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheddar Chili Cheese Shortbread Bites Recipe

Why You'll Love This Recipe

I’m absolutely smitten with these little bites because they’re not only incredibly tasty but also surprisingly easy to make. The combo of sharp cheddar, fragrant herbs, and just the right heat makes them stand out from your average snack.

Cheesy goodness: The blend of cheddar, parmesan, and gruyere creates a layered flavor that’s rich but balanced.
Perfect spice kick: Chili flakes add warmth without overpowering the buttery shortbread base.
Impressive but simple: These bites look fancy but come together quickly — ideal when you want to wow guests without fuss.
Customizable texture: Chilling the dough helps maintain neat shapes and a crisp finish, especially with star cutters.

Ingredients & Why They Work

The magic here lies in each ingredient playing a role: the cheeses bring depth and umami, the herbs and spices weave in aroma and heat, and the cold cubed butter ensures a flaky, tender crumb. I always suggest weighing your ingredients for best results — it makes the difference when baking.

Flat lay of a few slices of strong cheddar cheese, a small wedge of Parmesan, a medium piece of Gruyere, several cold unsalted butter cubes, a small pile of all-purpose flour, a small pile of cornstarch, a small pile of chili flakes, a few sprigs of fresh rosemary, and a small white ceramic bowl containing za’atar and a small white ceramic bowl with coarse salt, 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: Sharp, aged cheddar packs big flavor and melts smoothly into the dough.
Parmesan: Adds a nutty, salty bite that compliments cheddar beautifully.
Gruyere: Brings subtle sweetness and meltiness for a more complex cheese profile.
Unsalted butter: Cold and cubed to ensure flaky texture and perfect consistency.
Salt: Enhances all the flavors without making it too salty.
Za’atar (or dried thyme): Offers a warm, herbal note that lifts the whole bite.
Chili flakes: Adds just the right touch of heat — adjust to your spice preference.
Fresh rosemary: Its piney aroma pairs amazingly with cheese and chili.
All-purpose flour: The base for the dough, providing structure.
Cornstarch (cornflour): Helps crisp up the shortbread for the perfect bite.

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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 experimenting by adding different herbs or tweaking the spice level to fit the mood — it’s your playground! You can even swap the chili flakes for smoked paprika if you want a gentler, smoky hint.

Variation: Once, I tried adding a pinch of cayenne for an extra fiery pop. It was a hit at game night, but remember a little goes a long way!

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

Inside a clear food processor bowl, there are large chunks of thick, pale yellow dough mixed with small green and red specks spread unevenly around the white plastic blade in the center. The dough has a rough texture with some parts sticking lightly to the sides of the bowl. The base and the blade of the processor are visible through the dough, giving a sense of the volume of the mixture. The surface underneath is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Shred the Cheese

Start by slicing your cheddar, parmesan, and gruyere into smaller chunks. Pop those into your food processor and blitz until shredded. If you’re going old school, grating by hand works too — just be prepared for a workout!

Step 2: Mix Everything Together

Add your flour, cornstarch, chili flakes, za’atar, salt, cold butter cubes, and fresh rosemary to the cheese. Pulse or mix until the dough clumps but remains a bit lumpy. Don’t overwork it — a few lumps keep the texture crumbly and tender. If it feels dry, just sprinkle in a teaspoon or two of ice-cold water.

Step 3: Roll and Cut

Turn the dough out onto a floured surface and gently roll it to about half an inch thick. I use a star-shaped cookie cutter to turn these into festive bites, but rounds or squares work beautifully too. If your dough feels sticky, pop it in the fridge wrapped in clingfilm for 15 minutes — such a helpful hack!

Step 4: Chill for Best Shape

Place your cookie shapes on a lined tray and chill in the fridge for at least 30 minutes, or the freezer for 15 minutes if you’re short on time. This step is my secret to tidy edges that hold up during baking.

Step 5: Bake and Cool

Bake your bites at 350°F (180°C fan) for 12-15 minutes until the edges turn golden. The tops will look pale, and that’s exactly how they should be — resist the urge to over-bake! Let them cool on the tray for five minutes, then move to a wire rack. They’ll crisp perfectly once fully cooled.

Top Tip

I've baked these shortbread bites dozens of times, and a few tricks have saved me from cakey or greasy results. These tips helped me turn a simple cheese cookie into a crowd favorite every time.

Keep Ingredients Cold: Slicing your butter into cubes and chilling the dough prevents the cookies from spreading too much.
Don’t Overmix: Pulser your dough just enough to bring it together; overhandling warms the butter and ruins that crumbly texture.
Chill Twice: I always chill the dough pre-cutting and then the cut cookies before baking — it keeps edges crisp and shapes intact.
Watch Your Bake: Pull them out as soon as edges turn golden; shortbread continues to firm up as it cools.

How to Serve Cheddar Chili Cheese Shortbread Bites Recipe

cheddar chili bites - Serving Suggestion

Garnishes

I like sprinkling a touch of flaky sea salt on top right after baking. It adds a lovely sparkle and enhances the cheese flavor even more. A little fresh rosemary on the side for garnish does wonders to impress guests too.

Side Dishes

These bites pair beautifully with a chilled glass of white wine or a robust beer. I often serve them alongside creamy dips like an herby cream cheese or even a subtle guacamole for contrast.

Creative Ways to Present

For holiday parties, I arranged mine on a slate board with sprigs of herbs scattered about and little bowls of dipping sauces — looks so festive and inviting. You could also stack them in little towers or serve them in mini muffin liners for easy grab-and-go finger food.

Make Ahead and Storage

Storing Leftovers

Keep leftover bites in an airtight container at room temperature for up to 3 days. They stay crisp if stored away from humidity — I always make sure the container isn’t too full to avoid crushing.

Freezing

I’ve successfully frozen both the shaped dough and baked cookies. Wrap the dough tightly in cling film and freeze for up to 2 months; just thaw before baking. Baked bites freeze well in a sealed bag, perfect for stocking up.

Reheating

Give frozen baked bites a quick zap in the oven at 325°F for 5-7 minutes to revive that fresh-baked crispness. I avoid microwaving because it softens the texture too much.

Frequently Asked Questions:

Can I make this dough without a food processor?

Absolutely! I’ve hand-mixed the dough using cold butter cut into the flour and cheese mixture, rubbing it quickly between your fingers until it resembles coarse crumbs. Then, gently bring it together with cold water. Just don’t overwork it to keep that crumbly texture.

How spicy are the Cheddar Chili Cheese Shortbread Bites?

They have a gentle warmth from the chili flakes—not fiery hot but definitely a pleasant kick. You can easily adjust the chili amount to your taste, or swap it out for milder smoked paprika for a smoky edge without the heat.

Can I use other cheeses instead of cheddar, parmesan, and gruyere?

While those three cheeses bring a great balance of sharpness and creaminess, you can experiment with other flavorful cheeses like aged gouda, manchego, or a sharp asiago. Just keep the total cheese weight the same to maintain dough consistency.

How long do these shortbread bites stay fresh?

Stored properly in an airtight container at room temperature, they stay crisp and tasty for about 3 days. Beyond that, they may soften, but reheating in the oven can help restore crispness.

Final Thoughts

This Cheddar Chili Cheese Shortbread Bites Recipe has become a staple in my recipe box because it’s a delicious crowd-pleaser that doesn’t require tons of effort. I find myself baking these whenever I want a savory snack that feels special but never fussy — and I hope you’ll enjoy making and sharing them just as much as I do!