Here’s a savory, buttery Cheesy Jalapeño Shortbread—crumbly like classic shortbread, with sharp cheese and a gentle kick of heat. Perfect with soups, chili, or as a party snack.
Cheesy Jalapeño Shortbread 🧀🌶️
Ingredients (24–30 pieces)
- 1 cup (225 g) unsalted butter, softened
- 2 cups (250 g) all-purpose flour
- 1½ cups shredded sharp cheddar cheese
- 1–2 jalapeños, finely minced (seeds removed for milder heat)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: ¼ tsp garlic powder or smoked paprika
Instructions
- Mix dough
- In a bowl, cream butter until smooth.
- Mix in flour, salt, pepper, and any optional spices.
- Fold in shredded cheese and minced jalapeño until a dough forms.
- Shape
- Turn dough onto plastic wrap and form into a log (about 2 inches thick), or press into a parchment-lined 8×8 pan.
- Chill 30–45 minutes until firm.
- Bake
- Preheat oven to 325°F / 165°C.
- Slice log into ¼-inch rounds (or cut squares if using a pan).
- Place on a baking sheet lined with parchment.
- Bake 18–22 minutes, until edges are lightly golden.
- Cool
- Let cool on the pan 5 minutes, then transfer to a rack.
Tips & Variations
- Extra cheesy: Sprinkle grated Parmesan on top before baking.
- Spicy: Leave some jalapeño seeds in or add a pinch of cayenne.
- Herby: Add 1 tsp chopped chives or rosemary.
- Make-ahead: Dough log freezes well for up to 2 months.
If you’d like, I can adapt this for gluten-free, air fryer, or pepper jack cheese versions.
