Cheesy Jalapeño Shortbread (Print Version)
Savory-cheese shortbread with jalapeño flair. A crisp, flavorful delight.
# Ingredients:
→ Main Ingredients
01 -
1 cup unsalted butter, softened
02 -
1 1/2 cups shredded sharp cheddar cheese
03 -
1 3/4 cups all-purpose flour
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon black pepper
06 -
1 small jalapeño, finely diced (seeds removed for less heat)
07 -
1/2 teaspoon smoked paprika (optional)
# Instructions:
01 -
In a large mixing bowl, beat the softened butter until smooth and creamy. Add the shredded cheddar cheese and mix until well combined.
02 -
Add the flour, salt, black pepper, and smoked paprika (if using). Mix until the dough starts to come together. Stir in the finely diced jalapeño until evenly distributed.
03 -
Divide the dough in half and shape each portion into a log, about 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 1 hour, or until firm.
04 -
Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper. Slice the dough logs into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
05 -
Bake for 15-18 minutes, or until the edges are lightly golden. Let the shortbread cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.