Cheesy Jalapeño Shortbread (Print Version)
# Ingredients:
→ Shortbread Base
01 -
225 g unsalted butter, softened
02 -
170 g shredded sharp cheddar cheese
03 -
220 g all-purpose flour
04 -
2.5 g fine sea salt
05 -
2.5 g freshly ground black pepper
06 -
1 small jalapeño, finely diced, seeds removed for milder heat
07 -
2.5 g smoked paprika (optional, for enhanced flavor)
# Instructions:
01 -
In a large mixing bowl, beat the softened butter until smooth and creamy. Add the shredded cheddar cheese and blend until fully incorporated.
02 -
Add the all-purpose flour, salt, black pepper, and smoked paprika if using. Continue mixing until the dough begins to form. Fold in the finely diced jalapeño, ensuring even distribution.
03 -
Divide the dough in half. Shape each portion into a log approximately 4 centimetres in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 60 minutes until firm.
04 -
Preheat the oven to 175°C. Line a baking tray with parchment paper. Slice the chilled dough logs into 6 mm thick rounds, arranging them on the prepared tray with 2.5 cm spacing.
05 -
Bake in the preheated oven for 15 to 18 minutes until the edges are lightly golden. Let them cool on the tray briefly, then transfer to a wire rack to cool completely.
# Notes:
01 -
For extra spice, retain some jalapeño seeds or add a pinch of cayenne pepper.
02 -
Ensure the dough is very cold before slicing for clean, uniform rounds.