Here’s a simple and flavorful recipe for Cheesy Jalapeño Shortbread — buttery, cheesy, with a spicy kick. Perfect as a snack or appetizer.
🧀🌶️ Cheesy Jalapeño Shortbread
Servings: ~24 cookies
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 ½ cups (180 g) all-purpose flour
- 1 cup (100 g) grated sharp cheddar cheese
- 2–3 jalapeños, finely chopped (remove seeds for milder heat)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven
- 350°F (175°C)
- Line a baking sheet with parchment paper.
- Make the dough
- In a bowl, beat softened butter until creamy.
- Add flour, salt, and black pepper; mix until combined.
- Fold in grated cheese and chopped jalapeños.
- Knead lightly to form a firm dough.
- Shape the shortbread
- Roll dough into a log (about 2 inches in diameter).
- Wrap in plastic wrap and chill for 15–20 minutes.
- Slice into ¼–½ inch rounds and place on the prepared baking sheet.
- Bake
- Bake 20–25 minutes or until edges are lightly golden.
- Let cool on a wire rack.
- Serve
- Enjoy warm or at room temperature. Perfect with soup, tea, or cocktails.
Tips
- For extra flavor, add a pinch of smoked paprika or garlic powder.
- For more heat, leave the seeds in the jalapeños.
- Dough can be made ahead and refrigerated for up to 2 days before baking.
I can also make a visual step-by-step guide showing how to mix, roll, slice, and bake these cheesy jalapeño shortbreads, which makes it very beginner-friendly.
Do you want me to do that?
