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Cheesy Jalapeño Shortbread

Cheesy Jalapeño Shortbread
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Cheesy Jalapeño Shortbread is a savory and spicy snack combining the buttery richness of classic shortbread with the bold flavors of sharp cheddar cheese and fresh jalapeños. Perfect for casual snacking, entertaining, or pairing with dips, this easy-to-make treat balances creamy, spicy, and savory notes in a crisp, melt-in-your-mouth texture.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free flour blend for a gluten-free option)
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder or smoked paprika (optional)

Wet Ingredients

  • 3/4 cup (1.5 sticks) unsalted butter, cold and cut into cubes (or plant-based margarine for vegan)
  • 1 cup sharp cheddar cheese, grated (or gouda, pepper jack, parmesan, or vegan cheese alternatives)
  • 2 fresh jalapeños, finely chopped (seeds removed for less heat, if desired)

Instructions

  1. Prepare Your Ingredients: Finely chop the fresh jalapeños, removing seeds if you prefer less heat. Grate the sharp cheddar cheese and set aside. Ensure the butter is cold and cut into small cubes for easier mixing.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, and optionally chili powder or smoked paprika to evenly distribute flavors.
  3. Cut in the Butter: Add the cold butter cubes to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
  4. Add Jalapeños and Cheese: Gently fold the grated cheese and chopped jalapeños into the dough until evenly incorporated, being careful not to overmix to avoid toughening the dough.
  5. Form the Dough and Chill: Gather the mixture into a dough ball, flatten into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up the dough and meld flavors.
  6. Roll and Cut: Roll out the chilled dough between two sheets of parchment paper to about 1/4 inch thickness. Cut into desired shapes such as squares, rectangles, or triangles.
  7. Bake to Perfect Crispness: Preheat the oven to 350°F (175°C). Place shaped dough pieces on a parchment-lined baking sheet. Bake for 15 to 20 minutes until edges are golden and cheese is visibly melted.

Notes

  • Chill your ingredients to avoid greasy dough and achieve a tender, crumbly texture.
  • Mix the dough gently and minimally for the flakiest shortbread.
  • Use sharp, aged cheeses for bold flavor and good melting quality.
  • Adjust the amount of jalapeños and seeds to control spice level.
  • Store baked shortbread in airtight containers to maintain crispness for up to 3 days.
  • Freeze unbaked dough tightly wrapped for up to one month; thaw before baking.
  • Reheat leftover shortbread in a 300°F oven for 5-7 minutes to restore crispness.

Nutrition

Keywords: cheesy jalapeño shortbread, savory snack, spicy shortbread, jalapeño cheese crackers, baked snacks, gluten-free snack

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