Description
Cheesy jalapeño shortbread delivers a spicy twist on classic Scottish baking, blending creamy cheddar with fiery peppers. Crisp, buttery edges and a peppery kick make this savory treat irresistible for your next gathering or afternoon snack.
Ingredients
Scale
Main Ingredients:
- 2 cups grated cheddar or pepper jack cheese
- 1 ½ cups all-purpose flour
- 8 tablespoons (½ cup / 113 grams) cubed cold butter
Spice and Seasoning:
- 2–3 jalapeño peppers, finely minced
- ½ teaspoon salt
Binding Ingredient:
- 1 lightly beaten egg
Instructions
- Sift together flour and salt in a spacious mixing vessel, ensuring a uniform blend of dry ingredients.
- Incorporate cold butter into the flour mixture, using a pastry cutter or fingertips to create a texture resembling coarse breadcrumbs.
- Gently fold in the whisked egg, grated cheese, and finely chopped jalapeños, mixing until a cohesive dough forms.
- Shape the dough into a compact ball, encase in plastic wrap, and allow to rest in the refrigerator for approximately 60 minutes to firm up.
- Heat the oven to 400°F (200°C), preparing a baking sheet with parchment paper or a light coating of grease.
- Remove the chilled dough and portion into small, uniform balls approximately 1 inch in diameter.
- Arrange the dough balls on the prepared baking sheet, spacing them to prevent merging during baking.
- Gently press each ball flat using the bottom of a glass or jar, creating uniform circular shapes.
- Slide the baking sheet into the preheated oven and bake for 15-18 minutes, watching for a delicate golden-brown edge.
- Allow the shortbread to rest on the baking sheet for 5 minutes, enabling them to set slightly.
- Transfer the delicate cookies to a wire cooling rack, letting them cool completely to achieve the ideal crisp texture before serving.
Notes
- Chill the dough for at least an hour to enhance flavor and texture, allowing butter to firm up and shortbread to develop a better consistency.
- Handle jalapeños carefully, wearing gloves to prevent skin irritation, and adjust spice level by removing seeds for milder heat.
- Use freshly grated cheese for maximum flavor and better melting properties compared to pre-shredded varieties.
- Ensure even baking by using a light-colored baking sheet and leaving enough space between shortbread rounds.
- Let cookies cool completely to achieve the signature crumbly, delicate texture that shortbread is known for.
- Store in an airtight container at room temperature for up to 5 days to maintain crisp texture and prevent staleness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 1g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg