Corn Flour and Cheese Shortbread

Yield: 8 servings


  • 1/3 cup butter, softened
  • 1 egg
  • 1 cup grated Romano cheese, divided
  • 1 cup masa (Mexican corn flour)
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 3 tbsp milk


  1. Combine the butter, egg, and 3/4 cup cheese in a food processor.  Mix until combined.
  2. Add the masa, baking powder, and salt.  Pulse until mixed.  It should be crumbly.
  3. Add the milk and mix.  You should get a dry dough that looks crumbly but will stick together when pressed.
  4. Remove the dough from the food processor and knead by hand for 1-2 minutes on a surface dusted with masa.
  5. Lay out a piece of aluminum foil and dust with masa.  Place the dough on top and press out with your hands into a 10" circle about 1/4" thick.  Use your index finger and thumb to smooth the edge.
  6. Transfer the aluminum foil and dough onto a baking sheet.  Bake at 375°F for 11-13 minutes.
  7. Remove from the oven and sprinkle the remaining cheese over top.
  8. Broil for 3-5 minutes until golden brown.
  9. Remove from the oven and let cool for a couple minutes.  Serve warm.

Adapted from The Washington Post.