Jalapeño Cheese Shortbread
These savory jalapeño cheese shortbreads combine buttery pastry, cheddar or pepper jack cheese, and fresh minced jalapeños for a crisp, flavorful bite with a hint of heat.
Equipment
- mixing bowl
- pastry blender or two forks
- plastic wrap
- Refrigerator
- oven
- baking sheet
- parchment paper
- glass or jar
- wire rack
Ingredients
- 1 1/2 c all-purpose flour
- 1/2 tsp salt
- 8 tbsp cold butter, cubed
- 2 c grated cheddar or pepper jack cheese
- 1 egg, lightly beaten
- 2-3 fresh jalapeño peppers, finely minced
Instructions
- In a mixing bowl combine 1 1/2 cups of flour and 1/2 teaspoon of salt.
- Add 8 tablespoons of butter cut into cubes to the flour mixture. Use a pastry blender or two forks to incorporate the butter into the flour until the mixture looks like crumbs.
- Gently mix in one beaten egg until combined.
- Fold in 2 cups of cheese and the minced jalapeños until everything comes together as a dough.
- Shape the dough into a ball wrap it with plastic wrap and refrigerate for 1 hour.
- Preheat your oven to 400°F (200°C).
- Take out the chilled dough. Roll it into balls about 1 inch, in size. Place them on a baking sheet lined with parchment paper making sure they are 2 inches apart.
- Slightly flatten each ball using the bottom of a glass or jar.
- Bake in the preheated oven, for around 14 to 18 minutes. Until you notice the edges starting to turn brown.
- Allow the shortbreads to cool on the baking sheet for 5 minutes before transferring them onto a wire rack to cool completely.
Notes
Use cheddar or pepper jack cheese according to your preferred level of flavor and heat. Flatten the dough balls slightly before baking and watch the edges closely during the 14 to 18 minute baking time.