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); 220g all-purpose flour (1 1/4 cups); 1 tablespoon cornstarch (cornflour); ½ teaspoon salt; ½ teaspoon za'atar (or dried thyme); 1 teaspoon chili flakes; 1 tablespoon fresh rosemary, chopped; 210g unsalted butter, cold and sliced into cubes

There’s something addictive about these buttery bites that blend cheesy goodness with a spicy kick, making the perfect snack for anytime you want a little savory indulgence. This Cheddar Chili Cheese Shortbread Bites Recipe is quick to whip up and makes a fancy yet comforting treat that never lasts long around my kitchen.

A wooden cutting board on a white marbled surface holds many small star-shaped crackers in two colors: light golden and a darker, toasted brown. The crackers are arranged in small piles and scattered loosely on a white piece of parchment paper. Two velvet ribbons—one dark green and one red—are draped around and near the crackers. In the background, there is a gingerbread house and part of a small decorated tree. The scene looks warm and festive. 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 fell in love with this recipe the first time I made it because it takes simple ingredients and turns them into something truly special. These shortbread bites pack a punch of sharp cheddar, warm chili, and fresh herbs — all wrapped in a crumbly, melt-in-your-mouth texture. Whether you're serving guests or just nibbling solo, these bites bring that perfect balance of savory and spice.

Uniquely Savory: Combines three kinds of cheese with chili flakes for complex, rich flavor.
Simple to Make: Uses a food processor for effortless mixing, but you can hand-make it too.
Customizable: Easy to tweak spices and herbs so you can make it your own signature snack.
Perfect for Entertaining: Impressive star shapes make these bites holiday-ready or party-perfect.

Ingredients & Why They Work

This recipe uses a trio of cheeses that bring depth and richness: cheddar, Parmesan, and Gruyere. Add to that cold butter and aromatic herbs with a spicy edge from chili flakes, and you get a fully rounded little bite that’s delightfully crumbly but holds its shape beautifully.

Flat lay of a small block of strong cheddar cheese, a wedge of Parmesan cheese, a wedge of Gruyere cheese, several cold butter cubes, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of cornstarch, a small white ceramic bowl of red chili flakes, a sprinkling of fresh green rosemary sprigs, and a small white ceramic bowl of za’atar spice, all arranged in perfect symmetry and realistic proportions, placed 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, bold flavor that’s the star of the show.
Parmesan: Adds nutty, salty notes that enhance the cheese mix’s complexity.
Gruyere: Melts into smoothness, balancing sharpness with creaminess.
Unsalted Butter: Use cold and cubed — it creates the perfect shortbread crumb texture.
Salt: Just enough to bring out all the flavors without overpowering.
Za’atar or Dried Thyme: Gives that subtle earthiness and herbal boost.
Chili Flakes: The warming, spicy kick that wakes up the palate.
Fresh Rosemary: Aromatic and woodsy, pairs beautifully with the cheese blend.
All-Purpose Flour: The structural base for that crumbly shortbread feel.
Cornstarch (Cornflour): Keeps the texture tender and delicate.

📝

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

While I love the olive-yellow star shapes, I also enjoy changing up the herbs or spice level to suit my mood or guest preferences. Feel free to swap out rosemary for thyme or oregano, and tweak the chili flakes if you want it hotter or milder.

Herb Variations: I’ve tried swapping fresh rosemary with sage or thyme, and each gives a lovely different twist to your bites.
Spice Levels: Add more chili flakes for a bolder bite—or cut back if you prefer just a hint of heat.
Cheese Swaps: While I love Gruyere here, you can use a sharp Asiago or Fontina to mix things up.
Shape Fun: Don’t be stuck on stars—mini rounds or squares work well and are just as tasty.

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

Inside a clear food processor bowl, there is a thick dough mixture with a crumbly texture. The dough is light yellow with small green and red specks scattered throughout, showing bits of herbs and spices. The dough clumps around the central metal blade, sticking to the sides of the bowl in some places. The background is a white marbled surface with some blurred green plants and festive decorations around. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Shred Your Cheeses

I always start by slicing the cheddar, Parmesan, and Gruyere into chunks and pulsing them in my food processor. This saves loads of time and gives a nice fine shred that blends evenly into the dough. If you don’t have a food processor, just grate the cheeses by hand—it’s a bit more work, but still perfectly doable.

Step 2: Combine Dry Ingredients & Butter

Into the shredded cheese, add the flour, cornstarch, salt, chili flakes, za’atar (or thyme), cold cubed butter, and fresh rosemary. Pulse in short bursts until the mixture starts coming together into a rough dough. It should look a bit lumpy and crumbly but stick together when squeezed.

Pro tip: If the dough feels too dry, add a teaspoon or two of cold water—just enough to bring it together without getting sticky. If it’s too greasy, sprinkle in an extra tablespoon of flour.

Step 3: Roll Out & Cut Your Bites

Turn the dough out onto a lightly floured surface and roll it into a rectangle about ½ inch thick. I like using a star cookie cutter for festive vibes, but rounds or squares are just as charming. Cut out your shapes, then re-roll the scraps to maximize your dough.

Pro tip: If the dough gets sticky or hard to handle, wrap it in clingfilm and chill in the fridge for 15 minutes—it firms up the butter and makes cutting much easier.

Step 4: Chill Before Baking

Lay your shortbread bites on a lined baking tray and chill them for at least 30 minutes in the fridge. This step is crucial for keeping their shape while baking. If you’re short on time, the freezer works great too—15 minutes does the trick!

Step 5: Bake to Golden Perfection

Heat your oven to 350°F (180°C fan), then pop the chilled tray in. Bake for 12 to 15 minutes until the edges turn a gorgeous golden brown, but the tops stay pale. This is the sweet spot for the perfect crumbly but tender texture.

Let them cool on the tray for about five minutes so they firm up, then transfer to a wire rack. They’ll be a little soft at first but crisp beautifully as they cool—promise it’s worth the wait!

Top Tip

When I first tried this Cheddar Chili Cheese Shortbread Bites Recipe, I was surprised at how crucial chilling the dough and cookies is to that perfect texture and shape. Those moments in the fridge or freezer before baking make all the difference.

Perfect Chilling: Always chill your dough before rolling and again after cutting—this keeps your bites from spreading too much in the oven.
Don’t Skip Shredding: Even if you’re hand-grating, make sure the cheese is fine so it mixes evenly in the dough.
Watch Your Oven: Keep an eye so they don’t brown too quickly; slight pale tops mean they’ll be perfectly tender inside.
Flour Your Surface Well: This prevents sticking and tearing when rolling out dough, saving you frustration and wasted dough.

How to Serve Cheddar Chili Cheese Shortbread Bites Recipe

cheddar chili bites - Serving Suggestion

Garnishes

I often sprinkle a tiny extra pinch of chili flakes or finely chopped rosemary just before serving. It adds a fresh pop of color and flavor that guests always comment on. A quick brush of melted butter before baking also boosts that golden sheen.

Side Dishes

These bites pair beautifully with creamy dips like a smooth guacamole, a tangy sour cream and chive dip, or even a simple salsa verde. They’re also fantastic with a crisp salad if you want a light lunch or snack plate.

Creative Ways to Present

For parties, I arrange these shortbread bites on a platter lined with fresh rosemary sprigs and little bowls of assorted dips around. You can also create festive shapes for holidays or make mini sandwiches by sandwiching a thin slice of ham or smoked turkey between two bites.

Make Ahead and Storage

Storing Leftovers

I store leftover shortbread bites in an airtight container at room temperature for up to 3 days. They maintain their crispy edges and crumbly texture nicely, but don’t wait too long—they’re just too good to keep for long!

Freezing

I’ve frozen these after baking by placing them in a single layer on a tray first, then transferring them to a freezer-safe container once solid. When I want to enjoy some later, I just thaw to room temp—they taste almost like freshly baked!

Reheating

To refresh chilled or frozen bites, I pop them in a 325°F (160°C) oven for 5 minutes or so. This warms them through and brings back that lovely crisp without drying them out.

Frequently Asked Questions:

Can I make Cheddar Chili Cheese Shortbread Bites Recipe without a food processor?

Absolutely! You can grate all the cheeses by hand and use a pastry cutter or your fingertips to work the butter into the flour and cheese mix. It takes a bit longer but still yields delicious results.

How spicy are these shortbread bites?

They have a gentle warmth from the chili flakes—not overpowering but enough to add a pleasant kick. You can easily adjust the amount of chili flakes to make them milder or hotter depending on your taste.

Can I prepare the dough in advance?

Yes! You can make the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before rolling and cutting. Just allow it to come to a slight chill if it’s too hard before rolling out.

What’s the best way to store leftover Cheddar Chili Cheese Shortbread Bites?

Store leftover bites in an airtight container at room temperature for a few days, or freeze baked bites for longer storage. Reheat briefly in the oven to refresh before serving.

Final Thoughts

These Cheddar Chili Cheese Shortbread Bites Recipe have become my favorite little treat for savoring something cheesy and spicy without fuss. They’re surprisingly elegant but straightforward enough that anyone can make them at home. I’m really excited for you to try these because they bring a little cozy warmth and gourmet flair to your snack game. Trust me, once you start, you won’t want to stop!