Ingredients

• 2 cups all-purpose flour
• 1 tablespoon fresh coarse ground black pepper
• 1 cup unsalted butter, at room temperature
• 1/4 lb old cheddar cheese, shredded (about 1-1/2 cups)
• 3 tablespoons whole milk
• 1/2 cup sour cream
• 1/4 lb smoked salmon, chopped (about 3/4 cup)
• 42 tiny dill sprigs

Instructions

1. Line 2 baking sheets with parchment paper.

2. Stir flour and pepper together in a medium-sized bowl.

3. Using an electric mixer on medium speed, beat butter in large bowl until fluffy (about 2 minutes).

4. On low speed, beat in cheddar until just blended.

5. Using a wooden spoon, gradually stir in half of flour mixture, then milk, then remaining flour mixture, until moistened (batter will be very thick).

6. Turn out on to a pastry board or the counter and finish mixing with hands and pat into a disc shape

7. Place disc between 2 sheets of waxed paper and roll out to about 1/4-inch thick, or about 12 inches in diameter.

8. Using a 2-inch cookie cutter (preferably with decorative serrated edge), cut out rounds and place on prepared baking sheet.

9. Re-roll scraps, cut out rounds and place on prepared baking sheet.

10. Bake in 2 batches.

11. Place each baking sheet in centre of preheated 325F oven.

12. Bake until are golden and puffed, about 20 minutes.

13. Cool for 5 minutes before transferring shortbreads to rack, using a metal spatula, to cool to room temperature.

14. In medium bowl, stir together sour cream and salmon.

15. Spoon rounded teaspoons onto centre of each shortbread.

16. Garnish each shortbread with a dill sprig.