Cheesy Jalapeño Shortbread
These Cheesy Jalapeño Shortbreads are a delightful twist on traditional shortbread, combining the rich flavors of cheese with a spicy kick from jalapeños. Perfect as a snack or for entertaining, these savory treats are easy to prepare and pack a flavorful punch.
Equipment
- 1 mixing bowl
- 1 baking tray
- 1 parchment paper
- 1 rolling pin
- 1 sharp knife or pizza cutter
- 1 measuring cups and spoons
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter Softened
- 1 cup shredded sharp cheddar cheese
- ¼ cup finely chopped fresh jalapeños Seeds removed for less heat
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- optional amount extra cheese for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a mixing bowl, combine the softened butter and shredded sharp cheddar cheese, mixing until well combined.
- Add the all-purpose flour, chopped jalapeños, salt, black pepper, and garlic powder to the butter and cheese mixture. Stir until a dough forms.
- On a lightly floured surface, roll out the dough to about ¼ inch thick. Use a sharp knife or pizza cutter to slice the dough into squares or your desired shape.
- Place the shortbread pieces onto the prepared baking tray, spacing them about 1 inch apart. If desired, sprinkle extra cheese on top of each piece.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
- Remove from the oven and let them cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
Store any leftover shortbread in an airtight container at room temperature for up to a week.
Feel free to adjust the amount of jalapeños based on your spice preference.
These shortbreads pair well with pickled jalapeños or your favorite dip.