Embark on a culinary adventure with this savory Cheesy Jalapeño Shortbread recipe. A perfect snack for those who appreciate a bit of heat, it yields around 30-32 delightful pieces. It’s vegetarian-friendly, with each serving containing approximately 84 calories.
Ingredients:
- 1.5 cups of all-purpose flour
- 0.5 teaspoon of salt
- 8 tablespoons of cold, cubed butter (equivalent to 1 stick)
- 2 cups of either grated cheddar or pepper jack cheese
- 1 egg, beaten lightly
- 2 to 3 fresh jalapeño peppers, minced finely
Instructions:
- Begin by combining the flour and salt in a sizable bowl. Incorporate the butter by cutting it in, using either a pastry blender or two forks, until the mixture takes on a crumbly texture.
- Mix in the beaten egg, and then blend in the grated cheese and finely chopped jalapeños.
- Form the dough into a ball, wrap it in cling film, and refrigerate for one hour.
- Preheat your oven to 400°F (204°C). Take the chilled dough, and shape it into small balls of about 1 inch in diameter. Arrange these balls on a baking sheet, either greased or lined, leaving about 2 inches of space between each.
- Press down on each dough ball lightly with the base of a mug or a jar to flatten them.
- Bake in the preheated oven for 14 to 18 minutes. They should be just beginning to turn a golden brown color.
- After baking, allow them to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
