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Cheesy Jalapeño Shortbread

Cheesy Jalapeño Shortbread
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Cheesy Jalapeño Shortbread is a bold and balanced snack combining the sharpness of cheddar cheese with the gentle heat of fresh jalapeños in a crispy, buttery shortbread base. Perfect for parties, lunchboxes, or a cozy treat, this recipe offers simple ingredients and easy customization to suit your taste and dietary needs.

Ingredients

Scale

Main Ingredients

  • 1 cup (227g) unsalted butter, softened
  • 1 1/2 cups (170g) sharp cheddar cheese, finely grated
  • 2 fresh jalapeños, diced (seeds removed for less heat)
  • 2 cups (250g) all-purpose flour (or gluten-free flour blend/almond flour for gluten-free option)
  • 1/2 teaspoon salt

Optional Ingredients

  • 1/2 teaspoon paprika or smoked paprika
  • Fresh herbs like chives, cilantro, or thyme (to taste)
  • Toasted nuts or seeds like pumpkin or sunflower (optional, for extra crunch)

Instructions

  1. Prepare Ingredients: Finely grate the sharp cheddar cheese and dice the fresh jalapeños, removing seeds if you prefer milder heat. Let the unsalted butter soften at room temperature for easier mixing.
  2. Mix Butter and Cheese: Using a mixer or by hand, cream the softened butter until smooth. Gradually add the grated cheddar cheese and mix until fully incorporated, creating a creamy, cheesy mixture.
  3. Add Jalapeños and Dry Ingredients: Fold in the diced jalapeños, salt, and any optional spices like paprika. Slowly add the flour while stirring gently until a crumbly but cohesive dough forms.
  4. Shape the Dough: Turn the dough onto a lightly floured surface and knead gently just until smooth. Press it into a log or round disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
  5. Slice and Bake: Preheat your oven to 350°F (175°C). Slice the chilled dough into uniform pieces about 1/4-inch thick and arrange them on a parchment-lined baking sheet. Bake for 12-15 minutes, or until the edges are golden brown and fragrant.
  6. Cool and Enjoy: Let the shortbreads cool on the baking sheet for a few minutes before transferring to a wire rack to maintain their crispness. Serve as a snack or appetizer.

Notes

  • Use cold butter if your kitchen is warm to prevent sticky dough.
  • Do not overmix the dough to keep the shortbread tender and crumbly.
  • Slice dough evenly using a sharp knife for uniform baking.
  • Adjust heat by removing jalapeño seeds or swapping for milder peppers.
  • Always chill the dough to maintain shape and prevent spreading during baking.

Nutrition

Keywords: Cheesy shortbread, jalapeño crackers, spicy snack, savory biscuits, gluten-free snack, party appetizers

Find it online: https://elenaglam.com/cheesy-jalapeo-shortbread/