Savoury Cheddar Shortbread Diamonds

In large food processor, pulse red pepper until finely chopped. Add Canadian Old White Cheddar cheese, butter, flour, sugar, chili powder and salt. Pulse until dough starts to hold together, adding water a little at a time until dough holds together when squeezed.

Turn out dough into a bowl and knead lightly into a smooth dough. Shape into a flat square. On a sheet of parchment paper with a floured rolling pin, roll out to a 9-inch (23 cm) square, about 1/2-inch (1 cm) thick. Slide onto a baking sheet and refrigerate for at least 20 min or until cold.

Meanwhile, preheat oven to 300°F (150°C).

Using a pizza cutter or a knife, cut square into 8 equal strips. On a diagonal, make seven cuts along each strip, about 1 inch (2.5 cm) apart, into 56 diamonds (there will be triangles at the ends of the strips – either press together into diamonds or bake as triangles). Lightly brush tops with egg white and sprinkle with coarse sea salt. Separate shortbread pieces on the parchment so they are at least 1/2 inch (1 cm) apart, using a second parchment-lined baking sheet if necessary.

Bake, one sheet at a time, for about 27 min or until firm and just starting to turn golden around the edges. Let cool on pan on a wire rack for 3 min then transfer to rack. Serve warm or let cool. (Shortbread can be stored in a cookie tin at room temperature for up to 5 days. Warm in a 350°F/180°C) oven for about 5 min before serving.)