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This cheesy jalapeño shortbread recipe brings together the perfect savory bite with just enough spice to make it interesting. I discovered this recipe while searching for an alternative to regular crackers for holiday entertaining, and it has since become my signature appetizer for gatherings.
I first made these for a friend's housewarming party where they disappeared within minutes. Now I always make a double batch and keep one log in the freezer for unexpected guests or when I need a quick savory snack option.
Ingredients
- Unsalted butter: Softened for that rich shortbread texture, essential for achieving the melt in your mouth quality
- Sharp cheddar cheese: Provides the bold flavor foundation, choose an aged variety for more pronounced taste
- All purpose flour: Creates the perfect crisp yet tender structure
- Salt: Enhances all the flavors without making the shortbread taste salty
- Black pepper: Adds a subtle warmth that complements the cheese
- Fresh jalapeño: Brings the perfect amount of heat, look for firm peppers with glossy skin
- Smoked paprika: Optional but adds wonderful depth and complexity to the flavor profile
Step-by-Step Instructions
- Prepare the Butter Mixture:
- Beat the softened butter until it's light and creamy, about 2 minutes. This incorporates air into the butter which helps create that perfect shortbread texture. Add the shredded cheddar cheese and mix thoroughly until no streaks of butter remain visible. The warmth from the butter will help soften the cheese slightly, making it easier to incorporate.
- Incorporate Dry Ingredients:
- Add the flour, salt, black pepper, and smoked paprika to the butter cheese mixture. Mix gently until just combined. Overmixing will develop gluten, making the shortbread tough rather than tender. The dough should look somewhat crumbly but hold together when pressed. Gently fold in the diced jalapeño ensuring even distribution throughout the dough for consistent flavor in every bite.
- Shape and Chill:
- Divide the dough in half and shape each portion into a log approximately 1.5 inches in diameter. Work quickly to prevent the butter from warming too much. Wrap each log tightly in plastic wrap and refrigerate for at least one hour. This chilling time is crucial as it firms up the butter, allowing for clean slices and preventing spread during baking.
- Slice and Arrange:
- Preheat your oven to 350°F and line baking sheets with parchment paper. Remove one log from the refrigerator, keeping the other chilled until ready to use. Using a sharp knife, slice the log into rounds about 1/4 inch thick. If the dough crumbles, let it warm slightly for a minute or two. Place the rounds on the prepared baking sheet, leaving about an inch between each piece.
- Bake to Perfection:
- Place the baking sheet in the preheated oven and bake for 15 to 18 minutes. Look for a light golden color around the edges while the centers remain slightly pale. They will continue cooking a bit after removal from the oven. Allow the shortbread to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely; this helps them firm up and develop their perfect texture.
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The jalapeño is truly what makes this recipe special. I learned from my grandmother to leave some seeds in for an interesting heat variation throughout the batch. Some bites will have more kick than others, creating a fun eating experience that keeps guests reaching for more.
Storage Tips
These shortbread crackers stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, place them in a freezer safe container, separating layers with parchment paper and freeze for up to 3 months. Even better, you can freeze the unbaked dough logs wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. When ready to bake, simply slice the frozen dough and add 2 to 3 minutes to the baking time.
Flavor Variations
While the classic cheese and jalapeño combination is outstanding, this recipe serves as an excellent base for experimentation. Try substituting pepper jack cheese for extra spice or a mixture of cheddar and parmesan for a more complex flavor profile. For herb variations, consider adding 1 tablespoon of fresh rosemary or thyme instead of jalapeño. You can also add 1/4 cup of finely chopped bacon for a smoky umami addition that pairs beautifully with the cheese.
Serving Suggestions
These savory shortbreads elevate any gathering. Serve them alongside a creamy tomato soup for dipping or as part of a wine and cheese spread. They make an excellent accompaniment to a hearty beef stew or chili, where their crisp texture contrasts beautifully with the rich broth. For elegant entertaining, arrange them on a wooden board with fresh grapes, honey, and a soft spreadable cheese like brie or goat cheese to create an impressive yet effortless presentation.
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These cheesy shortbreads are perfect for any occasion, combining bold flavor and delightful texture. Try them—you'll be hooked!
Frequently Asked Questions
- → Can I make this shortbread less spicy?
Yes, to reduce the spiciness, remove the seeds and membranes from the jalapeño or use a milder chili pepper instead.
- → Can I use a different type of cheese?
Absolutely! You can substitute sharp cheddar with other robust cheeses like Parmesan, Gruyère, or pepper jack for varied flavors.
- → How do I store the shortbread?
Store the baked shortbread in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- → Can I freeze the dough before baking?
Yes, the dough can be frozen for up to 3 months. Wrap the logs tightly in plastic wrap and thaw slightly before slicing and baking.
- → Is smoked paprika necessary?
No, the smoked paprika is optional. It adds a subtle smoky flavor, but the shortbread is delicious without it as well.