1 cup coarsely shredded extra old Cheddar cheese
3 tablespoons Dijon mustard
1 cup all-purpose flour
2 teaspoons dry mustard
1 Using electric beaters, beat butter until light. Beat in cheese and then Dijon mustard. In separate bowl, combine flour and dry mustard. Using wooden spoon, gradually stir flour mixture into butter mixture. Transfer dough to floured work surface. Shape into 10-inch log. Cover with plastic wrap and refrigerate until firm, for 2 or up to 24 hours (log can be frozen for up to 2 months; thaw in refrigerator before baking).
2 Preheat oven to 350ᴼF.
3 Slice log into ¼-inch thick slices. Place on parchment paper lined cookie sheets.
4 Bake in centre of oven for about 15 minutes or until golden. Cool in pan on rack for 10 minutes. Transfer from pan to racks to cool completely.
Makes 32 shortbread
